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 Potatoes cut into very thin, and very long ribbons, fried crisp.  Potato Ribbons Image: Unknown This receipt occurs in several 19th Century cook books and may have been a common method of preparation before the invention of Potato Chips (Acton 1845)  Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);FRIED POTATOES. After having washed them, wipe and pare some raw potatoes, cut them in slices of equal thickness, or into thin shavings, and throw them into plenty of boiling butter, or very pure clarified dripping. Fry them of a fine light brown, and very crisp; lift them out with a skimmer, drain them on a soft warm cloth, dish them very hot, and sprinkle fine salt over them. This is an admirable way of dressing potatoes, very common on the Continent, but less so in England than it deserves to be. When pared round and round to a corkscrew form, in ribbons or shavings of equal width, and served dry and well fried lightly piled in a dish, they make a handsome appearance and are excellent eating. We have known them served in this country with a slight sprinkling of cayenne. If sliced they should be something less than a quarter-inch thick. See also: Potato Chips, Hannah Glasse's Potato  |
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