This recipe is still commonly used today. See if you can figure out what we call it!
Pare and cut into thin slices on a slaw-cutter four large potatoes (new are best), let stand in ice-cold water while breakfast is cooking; take a handful of the potatoes, squeeze the water from them and dry in a napkin, separate the slices and drop a handful at a time into a skillet of boiling lard, taking care that they do not strike together, stir with a fork till they are a light brown color, take out with a wire spoon, drain well and serve in an open dish. They are nice served cold.
from: Buckeye Cookery and Practical Housekeeping. Marysville, Ohio: Buckeye Publishing Company, 1877. p. 293.
"Bad dinners go hand in hand with total depravity, while a properly fed man is already half saved." (from the cover of the cookbook)