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German Fried Potatoes
From Cooking for profit, 1886
Serves 2
Presented as published in 1886. 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
733Calories
13 gProtein
53 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories733 kcal
Protein13 g
Carbohydrates53 g
Fiber6.3 g
Sugars2.5 g
Total Fat53 g
Saturated Fat19 g
Monounsaturated Fat25 g
Polyunsaturated Fat5.7 g
Cholesterol73 mg
Sodium548 mg
Potassium1414 mg
Calcium43 mg
Iron2.9 mg
Magnesium77 mg
Phosphorus307 mg
Zinc2 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K6 mcg
Vitamin B60.9 mg
Vitamin B120.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.1 mg
Folate47 mcg
Choline36 mg
Caffeine0 mg
Water262 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 138. The excerpt below is the record exactly as published.
German Fried Potatoes. This is the name the restaurant keep- ers have given to the family style of cooking potatoes. Boil potatoes with their jackets on then peel and cut in thick slices into a large frying pan. Put in drippings, or butter, or the fat from fried pork enough only to well grease the pan ; let the potatoes have plenty of time to brown on one side then shake them over till they are nicely colored all through. Sprinkle with salt.
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