Potato Ribbons
From Consult me, 1902
Serves 2
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
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 400. The excerpt below is the record exactly as published.
POTATO RIBBONS. —Cut the potatoes into slices, rather more than half an inch thick, and then pare round and round in very long ribbons. Place them in a pan of cold water, and a short time before wanted, drain them from the water. Fry them in hot lard, or good dripping, until crisp an d browned ; dry them on a soft cloth, pile them on a hot dish, and season with salt and cayenne
Cook this with the app: pantry check, scaling, and the assistant.