Fried Potatoes
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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 A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 64. The excerpt below is the record exactly as published.
Fried Potatoes Wash and pare potatoes. Slice thinly on a vegetable slicer into a bowl of ice water. Let stand an hour, drain, and dry between towels. Fry in hot fat, stirring while frying to make them brown evenly. When a light brown put into a colander. Sprinkle lightly with salt.
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