Maarud Potetgull Salt & Pepper
Gull av Poteter siden 1936
Potatoes, sunflower oil, seasoning mix (potato starch, salt, flavor enhancers (monosodium glutamate, E 635), spices (black pepper, chili pepper, green pepper, white pepper, garlic), onion, tomato, yeast extract, paprika extract, acid (citric acid), aroma) canola oil.
Poteter, solsikkeolje, krydderblanding (potetstivelse, salt, smaksforsterkere (Natriumglutamat, E 635), krydder (sort pepper, chilipepper, grønn pepper, hvit pepper, hvitløk), løk, tomat, gjærekstrackt, paprikaekstrakt, syre (sitonsyre), aroma), Rapsolje.
Energy 2210 kj / 520 kcal
"Da Maarud Gaard tidlig i forrige århundre begynte å forsyne Norge med egg, husbåter, klesklyper og dobbeltjukk kremfløte for sportsfolk, utviklet vi noe mer enn bare varer folk hadde lyst på. vi utviklet en holdning om at ingenting er umulig. det er denne holdningen som gjorde at vi begynte med å lage poteter om til gull"
According to a traditional story, the original potato chip recipe was created in Saratoga Springs, New York. By the late 19th century, popular version of the story attributed the dish to George Crum, a half black, half Native American cook at Moon's Lake House, who was trying to appease an unhappy customer on 24 August 1853. The customer kept sending his fried potatoes back, complaining that they were too thick. Frustrated, he sliced the potatoes razor thin, fried them until crisp and seasoned them with extra salt. To Crum's surprise, the customer loved them. They soon became called "Saratoga Chips", a name that persisted into at least the mid-20th century. A version of this story popularized in a 1973 national advertising campaign by St. Regis Paper Company, which manufactured packaging for chips, said that Crum's customer was Cornelius Vanderbilt. Crum was renowned as a chef and by 1860 owned his own lakeside restaurant, Crum's House.
Alternative explanations of the provenance of potato chips date them to recipes in Shilling Cookery for the People by Alexis Soyer (1845) or Mary Randolph's The Virginia House-Wife (1824) as well as two other contemporary cookbooks. William Kitchiner's 1822 cookbook The Cook's Oracle was a bestseller in England and the USA, and includes a recipe for "Potatoes fried in Slices or Shavings", which instructs readers to "peel large potatoes, slice them about a quarter of an inch thick, or cut them in shavings round and round, as you would peel a lemon; dry them well in a clean cloth, and fry them in lard or dripping".
In the 20th century, potato chips spread beyond chef-cooked restaurant fare and began to be mass-produced for home consumption. The Dayton, Ohio-based Mike-sell's Potato Chip Company, founded in 1910, identifies as the "oldest potato chip company in the United States". New England-based Tri-Sum Potato Chips, originally founded in 1908 as the Leominster Potato Chip Company, in Leominster, Massachusetts claim to be America's first potato chip manufacturer. Chips sold in markets were usually sold in tins or scooped out of storefront glass bins and delivered by horse and wagon. The early potato chip bag was wax paper with the ends ironed or stapled together. At first, potato chips were packaged in barrels or tins, which left chips at the bottom stale and crumbled.
Laura Scudder, an entrepreneur in Monterey Park, California started having her workers take home sheets of wax paper to iron into the form of bags, which were filled with chips at her factory the next day. This pioneering method reduced crumbling and kept the chips fresh and crisp longer. This innovation, along with the invention of cellophane, allowed potato chips to become a mass market product. Today, chips are packaged in plastic bags, with nitrogen gas blown in prior to sealing to lengthen shelf life, and provide protection against crushing