Fried Potatoes (Pataur ni Papeta)
From Banquets of the nations, 1911
Serves 1
The milk may be curdled with rennet.
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 Banquets of the nations (1911) by Robert H. Christie, page 144. The excerpt below is the record exactly as published.
some large potatoes and have them peeled and cleaned. Cut square pieces out of them, and have them fried in butter. When this is done, take some flour and put some salt as well as red and black pepper in it, and mix it with coagulated milk or curds (dahi)
Cook this with the app: pantry check, scaling, and the assistant.