Fried Potatoes
From The "ideal" cookery book, 1902
Presented as published in 1902. 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 The "ideal" cookery book (1902) by Lilian Clarke, page 6. The excerpt below is the record exactly as published.
Fried Potatoes. Peel the potatoes and leave whole, unless very large. Place in a dripping tin, in which there is a depth of an inch of hot dripping, and put into a fairly hot oven. As the potatoes brown on the one side, turn on the other. When cooked, which should be in about half an hour
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