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French Fried Potatoes
From The Institute cook book, 1913
Serves 4
For variety, cut the potatoes into balls using a vegetable cutter.
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 The Institute cook book (1913) by Helen Cramp, page 66. The excerpt below is the record exactly as published.
FRENCH FRIED POTATOES Pare the potatoes and throw them into cold water until needed. Dry them with a towel; cut into small pieces lengthwise of the potato; drop them into hot fat and remove when hghtly browned. It is better to fry only a few at a time, letting those done stand in a colander in the oven to keep hot. When all are done, sprinkle with salt
Cook this with the app: pantry check, scaling, and the assistant.