Civil War Receipt for Potato Chips

Being a part of the Civil War Re-enactors group, I am interested in finding and using recipes ("reciepts"), from the Civil War years. In reading reciepts from the pages of Godey's Lady's Book, I found that a 'reciept'for "Potato Chips" was printed in their magazine in the year 1865. This was approximately 15 years BEFORE the acclaimed Chef from Saratoga, NY, invented 'potato chips' serving a customer very thinly sliced french fries, and people proclaimed that he was the 1st to do so. Untrue! In Godey's magazine, most recipies were sent in by readers to the Philadelphia based magazine. (Since the magazine was based in Philly it is more likely that these recipies came from the Union side during these times. The magazine didn't publich reports of the Civil War and very little mention of the war was in Godey's. The magazines published during these times read as if there wasn't even a war taking place. Absolutely LOVING cooking over the campfire at re-enactments, I try to re-create the recipies of these times. I don't hold to the theroy that we should only be cooking and showing what would have been growing during those times as there are many fine recipies that would have to be eliminated since the 'visitors' for some reason don't care to come 'visiting' in the dead of winter. Also, I have been told by other re-enactors that I shouldn't be using recipies with apples since they wouldn't have had apples during those times of the year when we are re-enacting. (Apples weren't in season that time of the year.) HOGWASH! The people of the Civil War times did have ways of preserving the apples. Dried apples for example. You can dry apples and then re-constitute them to use in varies recipies. Ah, but alass, I digress. :0) The Potato Chip receipt! Wash some potatoes and peel them. (I skip the peeling part as we like the peelings). Pare the potato into long, ribbon like, lengths. Place them into cold water to "remove the strong potato flavor", (which I believe also will remove some of the starch). Drain them and throw them into a pan, (I use cast iron as only the higher class would have had metal, or copper pans, during those times). Fry them with a little butter until they are a light brown. "Take them out of the pan, and place them close to the fire on a seive lined with clean writing paper to dry, before they are served up. A little salt may be sprinkled over them."