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1860 BCE
Speck had opened his own restaurant.
By 1860, Speck had opened his own restaurant, called Crum's, in Storey Hill near Malta, New York. His cuisine was in high demand among tourists and Saratoga Springs elites. -
Period: 1824 BCE to 2022 BCE
George Crum
Inventor of French fries -
William Kitchiner's The Cook's, also included techniques for such a dish.
The Cook's Oracle, fue un éxito de ventas en el Reino Unido y los Estados Unidos. El origen de la patata crujiente (también conocida como patata frita) se atribuye a Kitchiner, y The Cook's Oracle incluye la receta más antigua conocida. -
Period: to
George Crum
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The article of Fox y Banner
In their 1983 article in Western Folklore, Fox and Banner say that Bradley had quoted an 1885 article in the Hotel Gazette about Speck and B.I. the French fries. Bradley repeated some of the material in that article, including that "Crum was born in 1828, the son of Abe Speck, a mulatto horseman who had come from Kentucky to Saratoga Springs and married an Indian woman from Stockbridge," and that "Crum also claimed have considerable German and Spanish blood". -
Speck developed his culinary skills at Cary Moon's Lake House
The chef, George Crum, allegedly became so annoyed with the customer that he sliced the potatoes much thinner than he usually would, deep fried, and salted them. This inadvertently led to potato chips, and the customer was finally satisfied. Because of this, many Americans called potato chips Saratoga Chips -
GEORGE CRUM DIE
When Wicks died in 1924, however, her obituary authoritatively identified her as follows: "A sister of George Crum, Mrs. Catherine Wicks, died aged 102, and was the cook at Moon's Lake House He first invented and fried the famous Saratoga fries." -
In 1832, a recipe for fried potato "chips" was included in a United States cookbook derived from an earlier English collection.
We all have in mind what ham chips are like: small irregular pieces of meat, cut finer than ham tacos. But where do we get them and why do we cut them like this? The shavings are obtained by scraping the meat that is stuck to the bone of the ham, impossible to cut into slices. Being in contact with the bone, the flavor is much tastier and deeper, while the texture is especially sweet.