Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pea | 1/2 cup (72g) | 62 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a piece of alum the size of a pea
- a quart of water
- 3 lbs
- salt
Directions
Peel and slice the potatoes very thin. Let lay in very cold water to which has been added a piece of alum the size of a pea. (This size to a quart of water.) Let stand in the water for three or four hours. Heat 3 lbs. of lard in large kettle, drain
and dry a large handful of the potatoes at a time, put into the lard until golden brown. Take out with a wire spoon, put on newspaper to drain off the lard, and when cold sprinkle with salt.