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Pommes de Terre en Copea ax
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 398. The excerpt below is the record exactly as published.
Pormnes de Terre en Copea ax (Ribbon Potatoes). — Cut some washed and peeled potatoes into half-inch thick slices. Next cut the slices into thin ribbons, strain, and fry in hot fat till a golden colour. Drain, sprinkle with fine salt
Cook this with the app: pantry check, scaling, and the assistant.