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Fried Potatoes
From Cassell's dictionary of cookery, 1892
Serves 4
Time: 5 minutes to fry. Allow half a pound for each person.
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
Nutrition per serving
490Calories
1 gProtein
7 gCarbs
51 gFat
Full nutrition (33 nutrients)
Calories490 kcal
Protein0.8 g
Carbohydrates6.6 g
Fiber0.8 g
Sugars0.3 g
Total Fat51 g
Saturated Fat15 g
Monounsaturated Fat22 g
Polyunsaturated Fat12 g
Cholesterol52 mg
Sodium2.3 mg
Potassium159 mg
Calcium4.5 mg
Iron0.3 mg
Magnesium8.6 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.5 mcg
Vitamin C7.4 mg
Vitamin A0 mcg
Vitamin E1.5 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate5.6 mcg
Choline67 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 580. The excerpt below is the record exactly as published.
large potatoes. Peol them, and cut them into slices, about the eighth of an inch in thickness. Wash, and dry them in a cloth. Heat some dripping or fat over a brisk fire. As soon as it boils and is stiU, put in the potatoes, and move them about, to insure their being evenly cooked. When lightly browned and crisp, drain them from the fat, sprinkle a little salt
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