French Fried Potatoes

Name: French Fried Potatoes
Ingredients: Cut raw potatoes; Sprinkle with salt

From The Elm City cook book, 1896

Presented as published in 1896. 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

117Calories

4 gProtein

26 gCarbs

0 gFat

Full nutrition (28 nutrients)

Calories117 kcal

Protein4.3 g

Carbohydrates26 g

Fiber5 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium375 mg

Potassium611 mg

Calcium68 mg

Iron9.1 mg

Magnesium45 mg

Phosphorus81 mg

Zinc0.7 mg

Copper1.3 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C7.8 mg

Vitamin A0 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.8 mg

Folate15 mcg

Water117 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 32. The excerpt below is the record exactly as published.

FRENCH FRIED POTATOES. Cut raw potatoes, selecting those of uniform size, into six pieces, put into cold water over night, in the morning drain them on a towel, and fry in boiling lard, until they are hght brown. Sprinkle with salt

Cook this with the app: pantry check, scaling, and the assistant.