Saratoga Chips
From The Henderson cook book, 1914
Serves 3
Presented as published in 1914. 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 Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 20. The excerpt below is the record exactly as published.
SARATOGA CHIPS. Pare potatoes and slice very thin on a slaw cutter, soak ten minutes in cold water. Take out and dry on a soft towel and fry, a few at a time, in boiling lard. When light brown take them out and drain on brown paper. Dredge with salt
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