Fried Slices of Potato
From The official handbook for the National Training School for Cookery, 1891
Ensure slices are about one-eighth of an inch thick.
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
6253Calories
3 gProtein
26 gCarbs
681 gFat
Full nutrition (33 nutrients)
Calories6253 kcal
Protein3.1 g
Carbohydrates26 g
Fiber3.2 g
Sugars1.2 g
Total Fat681 g
Saturated Fat267 g
Monounsaturated Fat307 g
Polyunsaturated Fat76 g
Cholesterol646 mg
Sodium9 mg
Potassium638 mg
Calcium18 mg
Iron1.2 mg
Magnesium35 mg
Phosphorus86 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D17 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E4.1 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
Choline356 mg
Caffeine0 mg
Water119 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 Slices of Potato" INGREDIENTS. d. 1 lb. of Potatoes ) Salt J 1 The use of i| lb. of clarified fat or lard for frying. Time required, about eight minutes for either. Now we will show you how to dress Potatoes. For Potato Chips — 1. We wash the potatoes well in cold water, and scrub them clean with a scrubbing-brush. 2. We take a sharp knife, peel them, and carefully cut out the eyes and any black specks about them. 3. We must now peel the potatoes very thinly in ribbons, and twist them into fancy shapes. 4. We take a saucepan and put in it one pound and a half of clarified fat or lard. 5. We put the saucepan on the fire to heat the fat. We must test the heat of it with a piece of bread (see Lesson on " Frying"). 6. We take a frying-basket and put the ribbons of potato in it. 7. When the fat is quite hot we put in the frying-basket with the potatoes for about six minutes. 8. We place a piece of whitey-brown paper on a plate. 9. When the chips are done, they should be quite crisp and of a pale brown colour. We turn them out on to the paper, to drain off the grease, and sprinkle over them a little salt. 10. We serve them on a hot dish. L cssons on Cooking Vegetables. — Fried Potatoes. 251 For Fried Slices of Potato — 1 We take the potatoes, wash them clean, and peel them with a sharp knife. 2. We put the potatoes on a board, and cut them in slices, about one-eighth of an inch in thickness. 3. We take a saucepan and put in it one and a half pound of clarified dripping or lard
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