vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Thin Fried Potatoes
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
Ensure fat is hot at first, then reduce heat after adding potatoes.
Presented as published in 1880. 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
351Calories
13 gProtein
77 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories351 kcal
Protein13 g
Carbohydrates77 g
Fiber15 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1124 mg
Potassium1830 mg
Calcium202 mg
Iron27 mg
Magnesium135 mg
Phosphorus243 mg
Zinc2 mg
Copper3.9 mg
Manganese6 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.5 mg
Folate45 mcg
Water350 g
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 115. The excerpt below is the record exactly as published.
Thin Fried Potatoes. Pare and cut raw potatoes very thin, with either the vege- table sheer or a sharp knife. Put them in cold water and let them stand in a cold place (the ice chest is best) from ten to twenty-four hours. This draws out the starch. Drain them well. Put about one pint in the frying basket, plunge into boiling lard, and cook about ten minutes. After the first minute set back where the heat will decrease. Drain, and dredge with salt
Cook this with the app: pantry check, scaling, and the assistant.