Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Salt | 1 tsp (6g) | 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
- one piece of potato
- quarter lengthwise
- salt
Directions
1 We put lard on to heat.
2 We wash and pare potatoes, and drop into cold water.
3 We quarter lengthwise, then divide in even strips, and drop into cold water.
4 We test the heat of the lard with one piece of potato.
5 We dry in a clean towel enough potatoes to fry at one time.
6 We stand by and stir gently with a skimmer.
LESSON SECOND. 43
7 We drain them with a skimmer against the side of the kettle.
8 We take them out, drop them on brown paper, and sprinkle
with salt.
Now, when all are thus cooked, we are finished.