Fried Potatoes
From English and French cookery, 1890
Potatoes may be fried without parboiling or after being boiled and cooled.
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 65. The excerpt below is the record exactly as published.
Fried Potatoes.— Half boil the potatoes, cut them into slices, and fry in butter or goose dripping. When brown, drain, strew a little salt
Cook this with the app: pantry check, scaling, and the assistant.