Saratoga Chips
From The Pattern cook-book, 1890
Serves 1
Saratoga Chips can be served cold and make a convenient dish for a company dinner.
Presented as published in 1890. 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 The Pattern cook-book (1890) by Butterick Publishing Company, page 109. The excerpt below is the record exactly as published.
SARATOGA CHIPS. It requires a little plane or vegetable cutter to slice potatoes intended to be cooked in this way. Ripe, new potatoes are to be preferred if they can be obtained. Pare the potatoes, and shave them with the cutter into slices thinner than a wafer. Place the slices immediately in ice water, cutting them over a bowl of ice water, if it can be done conveniently, so the slices will reach the water without any delay. Let them soak ten minutes, take out a few slices at a time, and dry them well with a soft towel. Have ready a kettle of boiling hot lard, throw in the slices, a few at a time, and stir them with a skimmer or spoon, to keep them separated. The pota- toes must color quickly, but the fat must not be so hot as to give them a dark appearance. When of a light-brown, take them out, and place them on a piece of soft brown paper in a colander; dredge with salt
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Cook this with the app: pantry check, scaling, and the assistant.