To Fry Potatoes

Ingredients

• Wash and pare some potatoes
• salt

Method

1. 1

   Cut potatoes into thin rounds and soak in cold water.

2. 2

   Drain and dry them.

3. 3

   Fry in boiling fat until light brown.

4. 4

   Drain on kitchen paper and serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 56. The excerpt below is the record exactly as published.

To Fry Potatoes . — Wash and pare some potatoes, and cut into very thin rounds and throw into cold water. Have ready some boiling fat, drain the potatoes, and dry them on a cloth ; put them, a few at a time, into a frying basket, and plunge into the boiling fat. Let them remain till they are of a light brown colour. Put them upon a plate covered with kitchen paper, and set near the fire to drain and keep hot ; let the fat boil up again, and put some more potatoes in the frying basket, and drain them in the same way. Serve very hot. Potato Mould.— The remains of cold potatoes. Mash them well, and to every pound add half an ounce of butter, and a little cream or milk. Press into a well-buttered mould, and bake in a moderate oven for about half an hour. Potato Scallops. — i lb. potatoes (cooked), £ oz. grated Parmesan cheese, i oz. butter, | teaspoon chopped parsley, i egg, a little cream. Mash the potatoes in a potato masher and mix them in a basin with the butter, cream, yolk of an egg, and seasoning of cayenne and salt

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