Frizzled Potatoes
From How to cook vegetables, 1911
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 How to cook vegetables (1911) by Charles Herman Senn, page 73. The excerpt below is the record exactly as published.
Frizzled Potatoes. Wash and peel some small-sized potatoes, boil them in salted water and drain. Heat up some lard or beef dripping in a shallow stew-pan, put in the potatoes and shake them about over a clear fire until the potatoes are quite brown. Drain them and season with some fine salt
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