Potato Chips
From The paper-bag cookery manual, 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
462Calories
12 gProtein
105 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories462 kcal
Protein12 g
Carbohydrates105 g
Fiber13 g
Sugars4.9 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium36 mg
Potassium2550 mg
Calcium72 mg
Iron4.9 mg
Magnesium138 mg
Phosphorus342 mg
Zinc1.8 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C118 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K12 mcg
Vitamin B61.8 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.4 mg
Folate90 mcg
Choline73 mg
Caffeine0 mg
Water475 g
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 34. The excerpt below is the record exactly as published.
Potato Chips. Wash and peel thinly four or five potatoes, and cut them into very thin slices ; put them on a cloth and drain thoroughly so as to absorb all the moisture. Have ready a well buttered paper-bag, put in the prepared potato chips, and close up the bag, fasten the end with clips, and place on a grid shelf in a hot oven ; cook thus for about 15 minutes, turning the bag once or twice during this period ; the potato chips will be found quite crisp by this time. Open 88 THE PAPER-BAG COOKERY MANUAL. the bag, season the chips with fine salt
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