Straw Potatoes
From Harper's cook book encyclopædia, 1902
Serves 4
Serve in the cradles on a napkin.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 482. The excerpt below is the record exactly as published.
three long and thick potatoes ; divide them lengthwise. Scoop out the in- side in one piece, being careful not to break the skin. Cut the scooped part in straws, lengthwise. Dry both thor- oughly. Have plenty of fat — not less than two quarts. When very hot, but not boiling, put in first the cradles ; fry them eight minutes, and then drain. Wait until the fat is Potatoes, Scalloped. — Mash some potatoes in the usual way with butter 428 Potatoes, Stuffed VEGETABLES Rice very hot, then fry the straw potatoes
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