gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
FRIED POTATOES
From Modern cookery, in all its branches, 1884
Serves 4
This method is common on the Continent.
Presented as published in 1884. 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
56Calories
0 gProtein
0 gCarbs
6 gFat
Full nutrition (32 nutrients)
Calories56 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat6.2 g
Saturated Fat1.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.4 g
Cholesterol6.4 mg
Sodium0 mg
Potassium0 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline7.6 mg
Caffeine0 mg
Water0 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 287. The excerpt below is the record exactly as published.
FRIED POTATOES. ( ENTREMETS.) (A Plainer Receipt.) After having washed them, wipe and pare some raw potatoes, cut them in slices of equal thickness, or into thin shavings, and throw them into plenty of boiling butter, or very pure clarified dripping. Fry them of a fine light brown, and very crisp ; lift them out with a skimmer, drain them on a soft warm cloth, dish them very hot, and sprinkle fine salt over them
Cook this with the app: pantry check, scaling, and the assistant.