CRISPED POTATOES, OR POTATO-RIBBONS
From Modern cookery, in all its branches, 1884
Serves 3
For the second course, omit the cayenne.
Presented as published in 1884. 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
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 286. The excerpt below is the record exactly as published.
CRISPED POTATOES, OR POTATO-RIBBONS. (ENTREMETS.) ( Or to serve with Cheese.') Wash well, and wipe, some potatoes of good flavour; cut them up into slices of from half to a whole inch thick, free them from the skins, and then pare them round and round in very thin, and very long ribbons. Lay them into a pan of cold water, and half an hour before they are wanted for table lift them on to a sieve that they may be well drained. Fry them in good butter, which should be very hot when they are thrown in, until they are quite crisp, and lightly browned ; drain and dry them on a soft cloth, pile them in a hot dish, strew over them a mixed seasoning of salt and cayenne in fine powder
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.