Fried Potatoes
From La cuisine creole, 1885
Success depends on the lard being hot enough.
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 35. The excerpt below is the record exactly as published.
a sufficient quantity for the meal. Slice them in the machine, taking care to bear down lightly, so as to hâve the sliees very thin. x Hâve ready a vessel of very hot lard, and drop the sliced potatoes into ît, letting them remain till they begin to brown. Take them ont with a wire ladle, scatter a little fine sait over them, and serve while hot. Success dépends almost entîrely npon having the lard sufficiently hot. If the potatoes do not brown, but absorb fat, and are limp and greasy, be snre the lard must be made hotter. Properly fried, they may be eaten with relish when cold, as they are crisp and palatable. FRIED POTATOES
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Cook this with the app: pantry check, scaling, and the assistant.