Saratoga Potatoes
From Mother Hubbard's cupboard, 1887
Presented as published in 1887. 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 Mother Hubbard's cupboard (1887), page 7. The excerpt below is the record exactly as published.
SARATOGA POTATOES. Take white Peachblow potatoes ; peel and slice very thin with potato slicer ; let them stand in cold salt and water for half an hour; dry them, and fry in boiling hot lard
Cook this with the app: pantry check, scaling, and the assistant.