Fried Potatoes
From The galley guide, 1923
Presented as published in 1923. 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 galley guide (1923) by Alexander White Moffat, page 27. The excerpt below is the record exactly as published.
Fried Potatoes. Potatoes for frying should be previously boiled un¬ less they are to be fried in deep fat, which is seldom practical on a small boat, besides being a smelly pro¬ ceeding. Slice cold boiled potatoes, season with salt and pepper and fry until brown in a frying pan in which there are 4 tablespoons melted fat
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