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Potato Ribbons
From Harper's cook book encyclopædia, 1902
Serves 1
Time to fry is eight or ten minutes.
Presented as published in 1902. 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
234Calories
9 gProtein
52 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories234 kcal
Protein8.6 g
Carbohydrates52 g
Fiber9.9 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium750 mg
Potassium1221 mg
Calcium135 mg
Iron18 mg
Magnesium90 mg
Phosphorus162 mg
Zinc1.3 mg
Copper2.6 mg
Manganese4 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.7 mg
Folate30 mcg
Water233 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 481. The excerpt below is the record exactly as published.
Potato Ribbons. — Wash and peel half a dozen large potatoes
Cook this with the app: pantry check, scaling, and the assistant.