Fried Raw Potatoes

Name: Fried Raw Potatoes
Ingredients: Wash, pare, and slice the potatoes very thin; Put into a frying pan enough lard or dripping

From Manual for army cooks, 1896

Presented as published in 1896. 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

116Calories

3 gProtein

26 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories116 kcal

Protein3.1 g

Carbohydrates26 g

Fiber3.2 g

Sugars1.2 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium9 mg

Potassium638 mg

Calcium18 mg

Iron1.2 mg

Magnesium35 mg

Phosphorus86 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C30 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K3 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)1.6 mg

Folate23 mcg

Choline18 mg

Caffeine0 mg

Water119 g

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 53. The excerpt below is the record exactly as published.

FRIED RAW POTATOES. Wash, pare, and slice the potatoes very thin. They will hold the shape better if cut lengthwise. Lay them in ice-cold water for ten or fifteen minutes. Drain and spread them on a dry cloth ; cover with another dry cloth and press gently to dry each slice. Have brisk, but not a fierce fire. Put into a frying pan enough lard or dripping

Cook this with the app: pantry check, scaling, and the assistant.