Fried Slices of Potatoes

Ingredients

• a pound and a half of lard
• a little salt
• the potatoes

Method

1. 1

   Wash the potatoes clean, peel, and cut them into slices about one-eighth of an inch thick.

2. 2

   Heat the lard in a saucepan.

3. 3

   Place the sliced potatoes in a frying basket and boil them in the fat until tender.

4. 4

   Remove the basket, heat the fat until hot, then fry the potatoes for about two minutes until pale brown.

5. 5

   Drain on paper and sprinkle with salt before serving on a hot dish.

Nutrition per serving

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 26. The excerpt below is the record exactly as published.

FRIED SLICES OF POTATOES. WASH the potatoes clean, and peel. Put them on a board, and cut them in slices, about one-eighth of an inch in thickness. 1 ut a pound and a half of lard into a saucepan, and place it on the fire to warm. Place the sliced potatoes in a frying basket. When the fat is warm, but not very hot, place the basket with the potatoes into it, and let them boil in the fat, until they are quite tender. To feel whether they are tender take out a piece of potato and press it between the thumb and finger. Take out the frying basket with the potatoes and place it on a plate. Leave the fat on the fire to heat. When quite hot, place the frying basket with the potatoes in it for about two minutes. Put a piece of paper on a plate. When the potatoes ai‘e fried they should be pale brown. Turn them out on the paper to drain off the grease. Sprinkle a little salt

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