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Saratoga Potatoes
From The Times cook book, no. 2, 1905
Serves 4
Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 167. The excerpt below is the record exactly as published.
SARATOGA POTATOES. Slice the potatoes very thin into cold water, drain them thor- oughly. Drop into boiling lard and fry a few at a time. Drain, salt
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