Fried Potatoes a la Harland
From The Memorial Hall cook book, 1919
Ensure potatoes are not greasy.
Presented as published in 1919. 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 Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 12. The excerpt below is the record exactly as published.
potatoes should never be greasy. For "French frying," peel, cut in strips, and lay in iced-water 1 hr. Drain and dry thor- oughly, and fry in deep fat
Cook this with the app: pantry check, scaling, and the assistant.