Fried Potatoes
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 70. The excerpt below is the record exactly as published.
Fried Potatoes. Cut some cold peeled potatoes into slices, put them in a frying-pan containing very hot dripping or lard and butter, allow the potatoes to fry a golden brown on both sides, being careful not to break the slices in turning them. Season with salt
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