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French Fried Potatoes
From The farm cook & rule book, 1923
Serves 2
The fat is hot enough when a small cube of bread browns in it in 20 seconds.
Presented as published in 1923. 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
58Calories
2 gProtein
13 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories58 kcal
Protein1.5 g
Carbohydrates13 g
Fiber1.6 g
Sugars0.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.5 mg
Potassium319 mg
Calcium9 mg
Iron0.6 mg
Magnesium17 mg
Phosphorus43 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate11 mcg
Choline9.1 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 88. The excerpt below is the record exactly as published.
French Fried Potatoes Pare the potatoes, cut them in halves lengthwise, and then in pieces like the section of an orange. Let stand in cold water an hour or longer, th^n dry on a soft cloth. Fry in hot fat until a rich straw color on both sides and tender throughout. Drain on soft paper, sprinkle with salt
Cook this with the app: pantry check, scaling, and the assistant.