Fried Potatoes
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 4
Cook second batch while the first is being served.
Presented as published in 1882. 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 Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 93. The excerpt below is the record exactly as published.
FRIED POTATOES. Peel and then slice rather thin in cold water. If very thin they may be too crisp. Let them stand in the water a short time, and then drain through a colander. Have ready on the stove a kettle of hot lard, as for fried cakes, and put in part of the po- tatoes and cover the kettle. Stir them occasional- ly. When done they should be a delicate brown. Skim out into any dish, and sprinkle a little salt
Cook this with the app: pantry check, scaling, and the assistant.