German Fried Potatoes
A historical recipe from Left-over foods and how to use them, by Elizabeth O. Hiller (1910).
A historical recipe
Left-over foods and how to use them: with suggestions regarding the preservation of foods in the home, by Elizabeth O. Hiller (1910). Project Gutenberg eBook #72831.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Left-over foods and how to use them, by Elizabeth O. Hiller (1910). Digitised by Project Gutenberg, eBook #72831 (https://www.gutenberg.org/ebooks/72831). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Germany. Associated with Germany by a demonym leading its title: German (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Slice cold boiled potatoes one-eighth an inch thick (there should be two and one-half cups).
- Put four tablespoons “fried out” salt pork fat in an iron spider;
- when hot, add one sliced onion, cook until onion is delicately browned;
- remove onion and keep warm, add potatoes, season with salt and pepper, mix thoroughly with fat, shaking the spider occasionally when potatoes are browned, add onion;
- when thoroughly mixed and heated, turn into hot dish and serve at once.