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Duchess Potatoes
From Miss Parloa's kitchen companion, 1887
Serves 3
Use light and dry potatoes; ensure the fat is hot.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
541Calories
14 gProtein
55 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories541 kcal
Protein14 g
Carbohydrates55 g
Fiber8.3 g
Sugars2.1 g
Total Fat30 g
Saturated Fat12 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol153 mg
Sodium1505 mg
Potassium1142 mg
Calcium206 mg
Iron17 mg
Magnesium87 mg
Phosphorus264 mg
Zinc1.8 mg
Copper2.2 mg
Manganese3.5 mg
Vitamin D1.7 mcg
Vitamin C13 mg
Vitamin A66 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.7 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4 mg
Folate62 mcg
Choline118 mg
Caffeine0 mg
Water257 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 260. The excerpt below is the record exactly as published.
Duchess Potatoes. Grate five cold boiled potatoes of medium size. Mix five level table-spoonfuls of flour, a quarter of a tea- spoonful of baking-powder, and a teaspoonful of salt; then lightly mix the grated potatoes with these ingre- dients, and add half a cupful of milk and two well-beaten eggs. Have ready in a Scotch bowl or a deep saucepan boiling lard to the depth of about three inches
Cook this with the app: pantry check, scaling, and the assistant.