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Potato Chips
From The Blue grass cook book, 1904
Serves 1
Presented as published in 1904. 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
361Calories
5 gProtein
30 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories361 kcal
Protein4.7 g
Carbohydrates30 g
Fiber5.2 g
Sugars0 g
Total Fat25 g
Saturated Fat9.9 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.9 g
Cholesterol24 mg
Sodium434 mg
Potassium618 mg
Calcium85 mg
Iron11 mg
Magnesium47 mg
Phosphorus85 mg
Zinc0.7 mg
Copper1.3 mg
Manganese2 mg
Vitamin D0.6 mcg
Vitamin C7.8 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate22 mcg
Choline13 mg
Caffeine0 mg
Water187 g
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 41. The excerpt below is the record exactly as published.
POTATO CHIPS Take nice smooth potatoes, peel them, and slice very thin with a machine for the purpose, or a cabbage-cutter. Throw in cold water. Pour boil- ing water on them till they are clear. Then pour ice water on them to crisp them. Wipe dry and drop one at a time into boiling lard
Cook this with the app: pantry check, scaling, and the assistant.