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Saratoga Potatoes
From Miss Parloa's kitchen companion, 1887
Serves 6
Ensure slices are cut equally thin and the fat is smoking hot.
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
Nutrition per serving
173Calories
5 gProtein
39 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories173 kcal
Protein4.6 g
Carbohydrates39 g
Fiber4.7 g
Sugars1.8 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium33 mg
Potassium956 mg
Calcium41 mg
Iron1.8 mg
Magnesium57 mg
Phosphorus128 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.5 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate34 mcg
Choline27 mg
Caffeine0 mg
Water655 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 264. The excerpt below is the record exactly as published.
Saratoga Potatoes. After paring six large potatoes, slice them very thin, and put them into three quarts of cold water. Let them stand all night in a cold place, — in the ice-chest, if possi- ble. In the morning pour off the water, and put in some that is fresh, as well as a large piece of ice. When the potatoes are brittle, drain about a pint of them, and, putting them into a frying-basket, lower them into a kettle one-third full of boiling fat
Cook this with the app: pantry check, scaling, and the assistant.