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Potatoes Boiled in Lard

Potatoes boiled in lard until tender and browned, then drained and sprinkled with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Potatoes Boiled in Lard

Ingredients

Directions

Prepare

  1. Pare and slice thick eight or ten large potatoes.

  2. Half-fill a good sized kettle with lard or drippings.

Fry the potatoes

  1. When boiling, put in the potatoes; cook until tender and brown.

  2. Be sure not to fill the kettle too full with potatoes, as it is better to cook only what the lard covers at a time.

  3. Then take out with a skimmer into a colander to drain off any grease.

  4. Sprinkle salt over them.

Boil new potatoes

  1. Clean new potatoes and rub the skin off with a coarse cloth; add a little salt if the skin is dry.

  2. Put them into very hot water and boil from fifteen to twenty minutes.

  3. Take them out of the water and let them drain before sending to table, throwing some salt over them.

Nutrition, whole recipe (rough)

161Calories
4 gProtein
0 gFat
37 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

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.

Explore the science

What each ingredient does

Potatoes
Form the main body of the dish, becoming soft inside as they cook through.
Lard or drippings (in the method)
Cooking fat that conducts heat and browns the potato surface.

The step that matters

Keep the kettle from overcrowding. Adding too many potatoes drops the fat temperature sharply, so the potatoes steam and soak up grease instead of browning crisply. Cooking only what the fat covers keeps the heat steady.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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