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French Fried Potatoes
From The Swedish, French, American cook book, 1918
Serves 2
Serve with steaks, chops, etc.
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
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
Sodium1185 mg
Potassium319 mg
Calcium9.7 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 410. The excerpt below is the record exactly as published.
French Fried Potatoes ( Pommes i rites a la Frangaise ) Select even-sized potatoes; peel, then cut in strips about one and a half inches long and half inch thick; put in hot fat, cook until well done. Serve with steaks, chops, etc., for breakfast, lunch¬ eon, or supper. Crisp Potatoes ( Pommes croquantes) Wash the potatoes; cook in their jackets, in water and a little salt
Cook this with the app: pantry check, scaling, and the assistant.