Saratoga Chips
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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 A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 57. The excerpt below is the record exactly as published.
Saratoga Chips. Bread and Butter. Jelly Crackers. After Dinner Coffee. Supper. Scalloped Potatoes. Hot Rolls. Canned Peaches. Cake. Tea. Saratoga Chips. — Peal and slice potatoes very thin, lay in ice cold water one hour, and then thoroughly dry them with a clean towel. Drop piece by piece in a kettle of boiling lard, fry until crisp and brown. when taken out, drain on tissue paper and sprinkle with salt
Cook this with the app: pantry check, scaling, and the assistant.