Fried Potatoes
From Mrs. Roundell's Practical cookery book, 1898
Serves 3
Second frying causes potatoes to swell.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 213. The excerpt below is the record exactly as published.
Fried Potatoes. — Wash and peel the Potatoes, and cut them in equal slices one-sixth of an inch thick. Melt plenty of clarified beef suet
Cook this with the app: pantry check, scaling, and the assistant.