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Fried Potato Balls and Straws

From an old cookbook · modernised transcription
By Norton, Caroline Trask · From a historical cookbook (Internet Archive) · 1 ingredients
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Fried Potato Balls and Straws

Ingredients

Directions

  1. Cut the potatoes with the scoop for the balls, and in slices, then in thin strips for the straws; soak in cold water for one hour, dry between towels, fry a few at a time in smoking hot, deep fat, drain on soft paper, season with salt.

  2. 146 ROCKY MOUNTAIN COOK BOOK.

By Norton, Caroline Trask. 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. See the original page.

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