Potato Chips II
Ingredients
Directions
Soak the potatoes in cold water for 1 hour.
Plunge the potatoes in alum water for 30 minutes.
Rinse the potatoes under cold running water.
Dry the potatoes between towels.
Fry the potatoes in deep fat until brown.
Drain the fried potatoes on paper.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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