Duchess Potatoes

Name: Duchess Potatoes
Ingredients: one and one-half cups hot riced potatoes; one and one-half tablespoon butter; one-half teaspoon salt; the yolks of two eggs

From What to Have for Dinner, 1905

Presented as published in 1905. 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

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 49. The excerpt below is the record exactly as published.

DUCHESS POTATOES. To one and one-half cups hot riced potatoes, add one and one-half tablespoon butter, one-half teaspoon salt and the yolks of two eggs

Cook this with the app: pantry check, scaling, and the assistant.