French Fried Potatoes
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 317. The excerpt below is the record exactly as published.
FRENCH FRIED POTATOES. Peel the potatoes, slice them lengthwise in slices one-quarter inch thick, drop them in cold water for one hour, then take them out and dry them with a cloth, and fry them in hot lard. If you wish them to puff up, remove them with a skimmer before quite done, drain, and again return to the hot lard to continue frying until done. Sprinkle with fine salt
Cook this with the app: pantry check, scaling, and the assistant.