Julienne Potatoes
From Kentucky receipt book, 1903
Serves 4
Just before serving, set in oven for a few minutes to heat.
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 78. The excerpt below is the record exactly as published.
Julienne Potatoesi. Select large Irish potatoes, peel and cut into long thin strips? lay in ice water for 2 hours, then dry on a cloth; fry in hot lar
Cook this with the app: pantry check, scaling, and the assistant.