Duchess Potatoes
From The Memorial Hall cook book, 1919
Presented as published in 1919. 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
1372Calories
42 gProtein
179 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories1372 kcal
Protein42 g
Carbohydrates179 g
Fiber25 g
Sugars8.1 g
Total Fat58 g
Saturated Fat29 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol679 mg
Sodium296 mg
Potassium4478 mg
Calcium374 mg
Iron12 mg
Magnesium275 mg
Phosphorus916 mg
Zinc5.2 mg
Copper1.4 mg
Manganese4.6 mg
Vitamin D3 mcg
Vitamin C177 mg
Vitamin A247 mcg
Vitamin E1.9 mg
Vitamin K62 mcg
Vitamin B63 mg
Vitamin B121.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1 mg
Niacin (B3)10 mg
Folate210 mcg
Choline553 mg
Caffeine0 mg
Water898 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 12. The excerpt below is the record exactly as published.
Duchess Potatoes Boil 6 potatoes and put through sieve. Add 1 gill cream, yolks of 3 eggs, pepper, salt, parsley, and a little grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.