Saratoga Chips

Ingredients

• 1 large potato
• Dredge with salt.

Method

1. 1

   Pare and cut potato into thin slices, soak in cold water for 10 minutes.

2. 2

   Dry, then fry in deep boiling lard until light brown.

3. 3

   Place on paper to drain.

Nutrition per serving

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 8. The excerpt below is the record exactly as published.

y large potatoes are used, cut in half and stuff as above directed. Potatoes, Vienna Style—Mash hot well-cooked and drained pota- toes, and season liberally with salt and butter. Add a very little cream or rich milk, and beat until light and smooth. Two or three beaten egg yolks may be added, but are not a necessity. The mix- ture needs to be dry rather than moist. Shape into portions similar to a Vienna roll, having pointed ends. Score each three times, to simulate the roll; brush over with the yolk of an egg beaten and diluted with a little milk, and set into the oven, to become very hot, VEGETABLES. Ly, and brown the top. Serve with any dish with which mashed potatoes’ is called for. Saratoga Chips.—Pare one large potato and cut in very thin slices on a vegetable cutter, into a bowl of cold water. Let soak ten min- utes, then take out a few pieces at a time, and dry them on a towel. Throw the slices, a few at a time, into deep boiling lard, and when light brown take out and place on a piece of soft brown paper. Dredge with salt.

Cook this with the app: pantry check, scaling, and the assistant.