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Ingredients
- 1,5 KG Magna cerae potatoes
- 2 tbsp Pomum cider vinegar
- salis
- 70 g eros oleum
- Gallico fricta condienda sal
Instructions
- Cortices potatoes et interficiam in frusta circa 5 cm crassa et alta (longitudo variat, utique secundum annuum longitudinem).
- Aqua salsa bene fac in aeno. Adde acetum et ulcus affer. Deinde fricta in aqua coques VIII minuta.
- After 8 minutes, carefully drain the fries and let stand in a bowl or the pasta sieve for at least 5 minutes. It’s best to stop steaming the fries so they’re as dry as possible and crispy.
- Dum fricta evanescunt, preheat clibanum includentem schedam coccineam (sine charta coquente!) ad 230 gradus summo et intimo calore.
- Quod ubi fricta non amplius fumant, oleum erosum adiiciunt et leniter miscent. Deinde fricta in linteolo calido coquente et pro 30-40 minuta coquendum. Post 15-20 minuta diligenter converte fricta.
- Peracta decoctione, oleum exhauriat et in phiala coquina charta inclusa bulliat pone. et dab aliquid de lateribus. Deinde linteum chartam remove et adpone fricta condienda sale. Quod appetitus boni!
NUTRICIUM
servientes: 100gCalories: 10kcalcarbohydrates: 0.3gdapibus: 0.2g
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