Pommes Pailles
From The new century cookery book, 1901
Serves 2
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.
Pom mes Pailles. — Peel six medium-sized potatoes, cut them into thin slices, cut these into fine shreds about 1^ in. long. Wash well and drain on a cloth. Have ready some hot fat, sufficient to well cover the quantity of potatoes, put the potatoes into the fat when very hot, and fry for about six minutes. Take out, drain well, sprinkle with a little fine salt
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