French Fried Potatoes
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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 A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 64. The excerpt below is the record exactly as published.
French Fried Potatoes Select small potatoes of uniform size. Wash, pare, and cut into eighths lengthwise. Soak 1 hour in cold water. Dry well and fry in hot fat until the center of the potato is cooked. Drain well in a colander or on brown paper. Sprinkle with salt
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