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Fried Potatoes
From The Pattern cook-book, 1890
Serves 1
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
Nutrition per serving
234Calories
9 gProtein
52 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories234 kcal
Protein8.6 g
Carbohydrates52 g
Fiber9.9 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium750 mg
Potassium1221 mg
Calcium135 mg
Iron18 mg
Magnesium90 mg
Phosphorus162 mg
Zinc1.3 mg
Copper2.6 mg
Manganese4 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.7 mg
Folate30 mcg
Water233 g
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 109. The excerpt below is the record exactly as published.
FRIED POTATOES. These potatoes must be served the moment they are 252 THE PATTERN COOK-BOOK. ready. They are sliced rather thin or else cut with a vegetable spoon or into blocks or rhomboidal shapes. Let the pieces stand one hour in cold water. Have ready a frying-pan of very hot lard, dry the slices of po- tato quickly on a towel, and drop them into the lard. Take them out with a skimmer when done, and place them in a colander set on a tin plate in the open oven, to keep warm while the rest of the potatoes are frying. When all are done, sprinkle with salt, and serve very hot. When intended to garnish boiled or baked fish, the pota- toes are cut in rather thick slices and then formed into pretty shapes with the vegetable cutter. FRIED POTATOES. Cut cold boiled potatoes into slices a quarter of an inch thick,
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