Fried Potatoes
From The official handbook for the National Training School for Cookery, 1891
Time required: about eight minutes.
Presented as published in 1891. 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
6486Calories
9 gProtein
79 gCarbs
681 gFat
Full nutrition (33 nutrients)
Calories6486 kcal
Protein9.3 g
Carbohydrates79 g
Fiber9.5 g
Sugars3.7 g
Total Fat681 g
Saturated Fat267 g
Monounsaturated Fat307 g
Polyunsaturated Fat76 g
Cholesterol646 mg
Sodium27 mg
Potassium1928 mg
Calcium54 mg
Iron3.7 mg
Magnesium104 mg
Phosphorus259 mg
Zinc2.1 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D17 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E4.1 mg
Vitamin K9.1 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.8 mg
Folate68 mcg
Choline393 mg
Caffeine0 mg
Water359 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 97. The excerpt below is the record exactly as published.
FRIED POTATOES. Average cost of " Potato Chips or Fried Slices of Potato" INGREDIENTS. d. 1 lb. of Potatoes ) Salt J 1 The use of i| lb. of clarified fat or lard for frying
Cook this with the app: pantry check, scaling, and the assistant.