Potatoes, Fried
From Camp cookery (Kephart), 1910
Presented as published in 1910. 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 Camp cookery (Kephart) (1910) by Kephart, Horace, page 60. The excerpt below is the record exactly as published.
Potatoes, Fried. — Boiled or steamed potatoes that have been left over may be sliced one-quarter inch thick, and fried. Potatoes, Fried, Raw, — Peel, and slice into pieces half an inch thick. Drop into cold water until frying-pan is ready. Put enough grease
Cook this with the app: pantry check, scaling, and the assistant.