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Fried Potatoes
From The table, 1889
Serves 2
These potatoes are suitable for garnishing chops and other meats.
Presented as published in 1889. 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
347Calories
9 gProtein
79 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories347 kcal
Protein9.2 g
Carbohydrates79 g
Fiber9.5 g
Sugars3.7 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium27 mg
Potassium1913 mg
Calcium54 mg
Iron3.6 mg
Magnesium104 mg
Phosphorus257 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K9 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.8 mg
Folate68 mcg
Choline54 mg
Caffeine0 mg
Water356 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 246. The excerpt below is the record exactly as published.
Fried Potatoes. — Peel and wash six large potatoes, cut them up into fine slices, a quarter of an inch in thickness ; plunge them into very hot, clarified beef suet or fat, and cook slowly. When they are soft, lift them out with a skimmer (it generally takes ten minutes to cook them) ; heat the fat again to boiling-point, and put the potatoes back. Smooth them down with a skimmer, and after two minutes they will swell up considerably ; lift them out with the skimmer, drain, sprinkle a pinch of salt
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