Potato Chips

Ingredients

• 1 pound of Potatoes
• plenty of clarified beef suet
• a little salt

Method

1. 1

   Wash and peel the Potatoes and slice them exactly one-sixteenth of an inch thick.

2. 2

   Soak in cold water for 15 minutes, then drain and dry.

3. 3

   Melt clarified beef suet in a frying pan.

4. 4

   Test the fat's heat with a piece of bread.

5. 5

   If it fizzes, drop in the Potato slices and fry until golden.

6. 6

   Drain on blotting paper and sprinkle with salt before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 213. The excerpt below is the record exactly as published.

Potato Chips. — In order to have Potato Chips in perfec- tion great attention must be paid to five points. 1. The slices must be of exactly equal thickness, not one thick and the next thin. 2. They must be carefully drained from the water. 3. Thei’e must be plenty of fat to fry them in. 4. The fat must not be too hot, although it must be hot enough. 5. The chips must be perfectly drained from the fat. Clarified beef suet is much the best frying medium for Potatoes. Wash and peel the Potatoes and slice them exactly one- sixteenth of an inch thick. Put them for fifteen minutes into a basin of cold water. Drain off the water, and spread the Potatoes on a cloth to get quite dry. Wipe them, and lay ready a sheet of clean blotting-paper. Melt plenty of clarified beef suet in the frying-pan, for the Potato slices must be com- pletely covered. Be most cai'eful in testing the heat of the fat with a sippet of bread. If the fat fizzes freely and does not smoke drop in the Potato slices at once, and let them, so to speak, boil in it. Do not leave them, but keep turning and moving them about. The moment the Potatoes are a l’ich golden colour lift them out, and let them drain for a minute or two on the blotting-paper. When dry seiwe in a very hot dish (metal if possible), sprinkling them with a little salt

Cook this with the app: pantry check, scaling, and the assistant.