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French Fried Potatoes
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
Best served with chops or beefsteak.
Presented as published in 1880. 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
356Calories
13 gProtein
78 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories356 kcal
Protein13 g
Carbohydrates78 g
Fiber15 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1140 mg
Potassium1856 mg
Calcium205 mg
Iron28 mg
Magnesium137 mg
Phosphorus246 mg
Zinc2 mg
Copper4 mg
Manganese6.1 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.6 mg
Folate46 mcg
Water355 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 116. The excerpt below is the record exactly as published.
French Fried Potatoes. Pare small uncooked potatoes. Divide them in halves, and each half in three pieces. Put in the frying basket and cook in boiling fat for ten minutes. Drain, and dredge with salt. Serve hot with chops or beefsteak. Two dozen pieces can be fried at one time
Cook this with the app: pantry check, scaling, and the assistant.