Saratoga Potatoes

Ingredients

• 4 large potatoes
• boiling lard
• salt

Method

1. 1

   Peel and slice the potatoes into cold water, wash thoroughly and drain.

2. 2

   Spread between the folds of a clean cloth, rub and pat until dry.

3. 3

   Fry a few at a time in boiling lard, salting as you take them out.

4. 4

   They can be prepared three or four hours before needed, and if kept in a warm place, they will be crisp and nice.

Nutrition per serving

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 51. The excerpt below is the record exactly as published.

Saratoga Potatoes—Ingredients—Potatoes, boiling lard and salt. Peel, and slice on a slaw-cutter into cold water, wash thor- oughly and drain; spread between the folds of a clean cloth, rab and pat until dry. Fry a few at a time in boiling lard, salt as you take :hem out. Saratoga potatoes are often eaten cold. They can be prepared three or four hours before needed, and if kept in a warm place they will be crisp and nice. 268. Bermuda Potatoes (Fried) —Ingredients—z oz. of butter, parsley, salt and pepper, a cup of milk, a tablespoonful of flour. Siice the potatoes and put them into boiling water ; cook until tender ; remove and put them into a saucepan with two oinces of butter, chopped parsley, salt and pepper and a cup of milk ; cook all together and thicken with a tablespoonful of fiour stirred in cold water. 269. Potatoes (Sautees au Beurre)-—lIngredients—Butter, salt. Cut with a vegetable cutter into small balls about the size of a marble; put them in a saucepan with plenty of butter and a good sprinkling of salt; keep the saucepan covered, and. shake it occasionally until they are quite done, which will be in about an hour. 270. Potatoes (Stewed)— Ingredients—Milk, 1 pint, a tablespoon- ful of flour. Peel and cut into small uniform pieces as many potatoes as may be needed. Have ready enough of boiling water (slightly salted) to cover them; boil until done. Skim them out of the - water into a dish and pour milk gravy over them (made of a pint of boiled milk, into which has been stirred a tablespoonful of flour previously dissolved in a little cold milk). Cold boiled — potatoes can be served in the same way. we: , ee ae Pate ae VEGETABLE. 95 =. = ~~ we 271. Potato Balis—Ingredients—4 large potatoes

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