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French Fried Potatoes
From A calendar of dinners, with 615 recipes, 1913
Serves 4
To test Crisco, heat until a crumb of bread becomes golden brown in 20 seconds.
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
Nutrition per serving
29Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories29 kcal
Protein0.8 g
Carbohydrates6.6 g
Fiber0.8 g
Sugars0.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.5 mg
Potassium159 mg
Calcium4.7 mg
Iron0.3 mg
Magnesium8.7 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate5.6 mcg
Choline4.5 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 105. The excerpt below is the record exactly as published.
French fried potatoes, or puree of chestnuts. May 5 - *Fotch Potch Baked Ham in Pastry Mashed Turnips Potato Balls Stuffed Tomato Salad Caramel Ice Cream Cake Coffee *Hotch Potch—% cup pearl barley, 1 small cabbage, 2 carrots, 1 turnip, 2 onions, parsley and herbs, 4 table- spoons Crisco, salt and pepper to taste, ‘and 3 quarts water.~ ~Put barley on fire with cold water. Scrape or grate one of carrots, and put it aside in little water. Chop all rest of vegetables very small, and when water boils put them in with Crisco, salt and .pepper. There should be enough vegetables to make it rather thick. Boil for 2 hours, then add scraped carrots, and boil for another % hour. Many other vege- tables may be added. Lettuce, green peas, and celery when in season. May 6 Pear and Ginger Cocktail Tomato and Vermicelli Soup Broiled Beefsteak *French Fried Potatoes Lettuce Salad Lemon Pudding, White Sauce Coffee *French Fried Potatoes—Wash and pare small potatoes, cut in eighths lengthwise, and soak 1 hour in cold water. Take from water, dry be- tween towels, and fry in deep Crisco. Drain on brown paper and sprinkle with salt
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