Pommes de Terre en Rubans (Potato Ribbons)
From Little French dinners, 1898
Presented as published in 1898. 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
234Calories
9 gProtein
52 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories234 kcal
Protein8.6 g
Carbohydrates52 g
Fiber9.9 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium750 mg
Potassium1221 mg
Calcium135 mg
Iron18 mg
Magnesium90 mg
Phosphorus162 mg
Zinc1.3 mg
Copper2.6 mg
Manganese4 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.7 mg
Folate30 mcg
Water233 g
As published
This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 14. The excerpt below is the record exactly as published.
Pommes de Terre en Rubans (Potato Ribbons). — Take some large potatoes and peel them as smoothly and as evenly as possible ; then take each potato and pare it round and round as you would an apple, taking care that each spiral paring (which should be about one-eighth of an inch thick) does not break ; try to make them as long as possible. Keep them covered with a napkin till all are cut, then lay them in the frying basket, and fry them in very hot fat to a light straw colour; sprinkle freely with salt
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