Potato Chips
From The Edwardsville cook book, 1906
Presented as published in 1906. 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 Edwardsville cook book (1906), page 16. The excerpt below is the record exactly as published.
POTATO CHIPS. Mrs. Margaret Parker, Lincoln, 111. Peel carefully, cut very thin and dry well. Throw a handful at a time in kettle or pan of very hot lard, stirring with a fork that they may not adhere to each other or to the kettle. As soon as they become light brown and crisp, remove quickly with a skimmer and sprinkle with salt. POTAfOES AU GRATIN. Miss Carolyn Manley, St. Louis. Chop very coarsely cold cooked potatoes
Cook this with the app: pantry check, scaling, and the assistant.