Pommes de terre frites
From Culinary jottings, 1885
Uniform thickness is essential for even cooking.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 75. The excerpt below is the record exactly as published.
Pommes de terre frites. An invalid, as a rule, takes a fancy to a potato thus plainly cooked, and it is a quicker way of doing it than by any of the other recipes. In the first place, after washing the potatoes vrell, peel them, and slice them carefully a uniform thickness — about half that of a rupee say — and spread them on a clean cloth to get rid of the moisture. Wipe them thoroughly, and spread a sheet of blotting paper ready for draining the chips hereafter. !N"ow, dissolve a goodly allowance of beef dripping
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