Potato Chips
From The Ocklye cookery book, 1909
Presented as published in 1909. 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
2079Calories
3 gProtein
26 gCarbs
218 gFat
Full nutrition (33 nutrients)
Calories2079 kcal
Protein3.1 g
Carbohydrates26 g
Fiber3.2 g
Sugars1.2 g
Total Fat218 g
Saturated Fat85 g
Monounsaturated Fat98 g
Polyunsaturated Fat24 g
Cholesterol207 mg
Sodium18 mg
Potassium638 mg
Calcium25 mg
Iron1.2 mg
Magnesium37 mg
Phosphorus86 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D5.4 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E1.3 mg
Vitamin K3 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate23 mcg
Choline126 mg
Caffeine0 mg
Water355 g
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 41. The excerpt below is the record exactly as published.
POTATO CHIPS Take some large potatoes, wash and peel them, cut them round and round in thin long shavings, as you would a lemon, and put them to soak in cold water for some hours; then dry them well in a cloth, and fry them in lard over a quick fire. As soon as the lard boils, put in the chips, and keep moving them till they are crisp, dry them on kitchen paper, and sprinkle a little salt
Cook this with the app: pantry check, scaling, and the assistant.