Potato Chips
From How to cook vegetables, 1911
Presented as published in 1911. 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
231Calories
6 gProtein
53 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories231 kcal
Protein6.2 g
Carbohydrates53 g
Fiber6.3 g
Sugars2.5 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium18 mg
Potassium1275 mg
Calcium36 mg
Iron2.4 mg
Magnesium69 mg
Phosphorus171 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K6 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.2 mg
Folate45 mcg
Choline36 mg
Caffeine0 mg
Water238 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 70. The excerpt below is the record exactly as published.
Potato Chips. Wash and peel some potatoes thinly, cut them crossways into thin slices, wash them again, and drain them on a cloth. Have ready a sufficiency of fat in a deep frying-pan, let it get thoroughly hot, a bluish flame arising from it will indicate the proper heat, when the potatoes must be plunged in. Use a frying basket for this purpose. Shake the basket for a few minutes, and let the potatoes acquire a golden colour. Then take them up, allow the fat to drain off by shaking the basket lightly, season with fine salt
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