Saratoga Chips
From How to cook vegetables, 1911
Best made from white variety potatoes.
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
693Calories
18 gProtein
158 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories693 kcal
Protein18 g
Carbohydrates158 g
Fiber19 g
Sugars7.4 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium54 mg
Potassium3825 mg
Calcium108 mg
Iron7.3 mg
Magnesium207 mg
Phosphorus513 mg
Zinc2.7 mg
Copper1 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C177 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K18 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9.5 mg
Folate135 mcg
Choline109 mg
Caffeine0 mg
Water713 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 70. The excerpt below is the record exactly as published.
Saratoga Chips. Wash and peel 6 or more potatoes of even size, cut them into thin slices with a Saratoga chip machine. Soak them in ice water for 2 or 3 hours. Drain them on a colander, dry on a cloth, then plunge into clean hot lard and fry until crisp. Take out, shake well, and drain on a cloth, besprinkle with fine salt
Cook this with the app: pantry check, scaling, and the assistant.