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Crisp Potatoes
From The Swedish, French, American cook book, 1918
Serves 2
Serve with any kind of meat.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
61Calories
2 gProtein
14 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories61 kcal
Protein1.7 g
Carbohydrates14 g
Fiber1.9 g
Sugars0.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1171 mg
Potassium334 mg
Calcium15 mg
Iron0.7 mg
Magnesium19 mg
Phosphorus45 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K3.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate11 mcg
Choline9.2 mg
Caffeine0 mg
Water60 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 410. The excerpt below is the record exactly as published.
Crisp Potatoes ( Pommes croquantes) Wash the potatoes; cook in their jackets, in water and a little salt, until partly done; leave until cold. Cut in long small strips as for French fried potatoes [see recipe], put in fat sufficient to cover them, let the potatoes cook in the fat until crisp and brown — turn and stir occasionally with a fork (take care not to let them break). When ready, turn out in a frying basket, shake the basket lightly. Sprinkle with pepper
Cook this with the app: pantry check, scaling, and the assistant.