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Potato Chips
From Cookery and housekeeping, 1882
Serves 4
Proper color is a rich golden hue.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 136. The excerpt below is the record exactly as published.
Potato Chips. Cut raw potatoes in slices, the thickness should be one-sixth of an inch ; melt some well-clarified beef dripping or kidney fat
Cook this with the app: pantry check, scaling, and the assistant.