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Saratoga Chips
From The Twin-city housewife, 1920
Serves 4
Serve in a napkin or pile about fish.
Presented as published in 1920. 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
85Calories
1 gProtein
7 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories85 kcal
Protein0.8 g
Carbohydrates6.6 g
Fiber0.8 g
Sugars0.3 g
Total Fat6.3 g
Saturated Fat1.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.5 g
Cholesterol6.4 mg
Sodium2435 mg
Potassium160 mg
Calcium12 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C7.4 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate5.6 mcg
Choline12 mg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 33. The excerpt below is the record exactly as published.
Saratoga Chips Wash and peel the potatoes, slice very thin and let them stand in cold water half an hour or longer, having the water slightly salt. Remove from water, place between a napkin to dry; then fry in hot drippings
Cook this with the app: pantry check, scaling, and the assistant.