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Potato Straws
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Serve immediately for best texture.
Presented as published in 1885. 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
368Calories
10 gProtein
84 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories368 kcal
Protein10 g
Carbohydrates84 g
Fiber11 g
Sugars3.7 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2361 mg
Potassium1916 mg
Calcium75 mg
Iron4.7 mg
Magnesium110 mg
Phosphorus269 mg
Zinc1.4 mg
Copper0.6 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C90 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K9 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.8 mg
Folate68 mcg
Choline54 mg
Caffeine0 mg
Water357 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 213. The excerpt below is the record exactly as published.
POTATO STRAWS. Wash a pint of potatoes, peel them very thin, slice them about a quarter of an ioch thitk ; put them into plenty of 392 PRACTICAL AMERICAN COOKERY. salted boiling water, and boil them until they are tender, which will be in about ten minutes; when the potatoes are tender, pour them into a colander with large holes, and let the water drain off; when the potatoes are quite dry, sprinkle over them a teaspoonful of salt, and a quarter of a saltspoonful of white pepper
Cook this with the app: pantry check, scaling, and the assistant.