French Potatoes
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 77. The excerpt below is the record exactly as published.
French Potatoes. Pare Irish potatoes and put in cold water 1 hour. Cut in blocks, strips or fancy shapes with ciftter and dry on a cloth. Drop iil a sautoir of hot fat ; when they cdme to the surface they are done ; put in wire basket to drain, sprinkle with salt
Cook this with the app: pantry check, scaling, and the assistant.