Fried Potato Chips
From Buckmaster's cookery, 1887
Fry in batches to maintain fat temperature.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 100. The excerpt below is the record exactly as published.
FRIED POTATO CHIPS, Ingredients, 6 Potatoes. Hot fat
Cook this with the app: pantry check, scaling, and the assistant.