French Fried Potatoes
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
116Calories
3 gProtein
26 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories116 kcal
Protein3.1 g
Carbohydrates26 g
Fiber3.2 g
Sugars1.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9 mg
Potassium638 mg
Calcium18 mg
Iron1.2 mg
Magnesium35 mg
Phosphorus86 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate23 mcg
Choline18 mg
Caffeine0 mg
Water119 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 44. The excerpt below is the record exactly as published.
French .Fried Potatoes. Select long potatoes. When peeled and rinsed put in cold water for one hour, wipe dry, cut lengthwise into six or eight pieces, place on a dry clean cloth and clap them dry; have ready a kettle of hot lard, or half suet and lard, fill a skimmer with the potatoes and drop into the hot fat. The fat must be hot or they will not be good, but care must be taken not to have your lard spatter over, as you put them in and so set fire to the spider; when ready to put the potatoes in, set the spider on the back part of the stove for a min- ute or two to avoid this. They generally cook in ten minutes; try with a fork, skim out. and lay on drab paper and sorinkle salt
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Cook this with the app: pantry check, scaling, and the assistant.