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 Fried potato rounds, with melted butter, sack and sugar poured over, "These are a pretty corner-plate" (Glasse 1747)  Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747);To fry potatoes CUT them into thin slices, as big as a crown piece, fry them brown, lay them in the plate or dish, pour Melted Butter, and sack and sugar over them. These are a pretty corner-plate. See also: Potato Chips, Hannah Glasse's Potato, Potato Ribbons  |
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