Saratoga Potatoes

Ingredients

• Pare potatoes of medium size
• Sprinkle with salt

Method

1. 1

   Slice very thin into cold water.

2. 2

   Let stand until crisp.

3. 3

   Dry well and fry until the slices are a delicate brown and curled at the edges.

4. 4

   Drain well.

Nutrition per serving

As published

This recipe was extracted from Selection and preparation of food (1907) by Isabel Bevier, page 17. The excerpt below is the record exactly as published.

Saratoga potatoes, prepared as directed below. Doughnuts. Prepare a plain doughnut mixture as given below. Bake a part of this and fry the remainder. Compare as to flavor and texture. \ c sugar \ c sour milk 1 egg 1 tbsp butter J tsp soda 1 tsp baking powder Salt \ tsp cinnamon Flour (note amount) Mix sugar, butter, cinnamon, beaten egg, milk, and salt in the order named. Stir in J c of the flour sifted with the baking powder, adding enough more flour to make a soft dough. Use this for the making of 12 dough- Laboratory Manual 51 nuts. Weigh frying fat before and after using. Compute cost of doughnuts per dozen. Salmon Croquettes. Suggest the materials which must be added to cooked salmon in order that it may be handled and cooked as croquettes. Prepare and serve. Note inner temperature of croquette when done. Why should no uncooked ingredients be used in the mixture ? Saratoga Potatoes. Pare potatoes of medium size ; slice very thin into cold water. Let stand until crisp. Dry well and fry until the slices are a delicate brown and curled at the edges. Drain well and sprinkle with salt

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