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Fried Potatoes (Another Method)
From Cassell's dictionary of cookery, 1892
Serves 4
Potatoes may also be fried in batter with pepper and salt.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1336. The excerpt below is the record exactly as published.
a sufficient number of potatoes, and cut them in thin slices. Melt some butter in a frying-pan, POT ( 634 ) POT and put in the slices. Add pepper, salt, and chopped parsley. Stir the potatoes now and then till they are of a good colour and crisp, th m send them to table. By way of variety, potatoes may be fried in hatter, a little pepper and salt
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