Potato Chips
From The English-Chinese cookery book, 1890
Presented as published in 1890. 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
6661Calories
14 gProtein
119 gCarbs
681 gFat
Full nutrition (33 nutrients)
Calories6661 kcal
Protein14 g
Carbohydrates119 g
Fiber14 g
Sugars5.6 g
Total Fat681 g
Saturated Fat267 g
Monounsaturated Fat307 g
Polyunsaturated Fat76 g
Cholesterol646 mg
Sodium41 mg
Potassium2892 mg
Calcium82 mg
Iron5.5 mg
Magnesium156 mg
Phosphorus388 mg
Zinc2.8 mg
Copper0.7 mg
Manganese1 mg
Vitamin D17 mcg
Vitamin C134 mg
Vitamin A0 mcg
Vitamin E4.2 mg
Vitamin K14 mcg
Vitamin B62 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7.2 mg
Folate102 mcg
Choline420 mg
Caffeine0 mg
Water539 g
As published
This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 26. The excerpt below is the record exactly as published.
POTATO CHIPS. WASH the potatoes well in cold water. Peel them and cut ont the eye and any black specks. ' Peel the potatoes very thinly in ribbons and twist them into fancy shapes. Put one pound and a half of lard into a saucepan, and put it on the fire to heat. Test the heat with a piece of bread. Take a frying basket and put the ribbons of potatoes in it. When the fat is quite hot put in the frying-basket with the potatoes for about six minutes. Place a piece of paper on a plate, and when the chips ate quite done — that is of a pale brown colour— they should be turned out on it, to drain off the grease. Sprinkle a little salt
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