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Potato Chips
From A year's cookery, 1880
Serves 4
Ensure the fat is hot before adding the potatoes.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 131. The excerpt below is the record exactly as published.
Potato Chips. — Take fine kidney potatoes, wash them, peel them, and cut them into slices as thick as a penny piece. As they are turned out of hand throw them into a bowl of cold water to free them from the potato-flour, which will be likely to prevent their being, successfully fried. Half fill an iron saucepan with clarified dripping
Cook this with the app: pantry check, scaling, and the assistant.