vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Duchess Potatoes
From The new Annie Dennis cook book, 1905
Serves 2
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
Nutrition per serving
654Calories
17 gProtein
62 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories654 kcal
Protein17 g
Carbohydrates62 g
Fiber8.8 g
Sugars8.1 g
Total Fat49 g
Saturated Fat12 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat3.1 g
Omega-30.4 g
Cholesterol93 mg
Sodium2533 mg
Potassium1266 mg
Calcium161 mg
Iron1.3 mg
Magnesium65 mg
Phosphorus283 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C0.5 mg
Vitamin A243 mcg
Vitamin E4.2 mg
Vitamin K12 mcg
Vitamin B60.5 mg
Vitamin B121 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.7 mg
Folate28 mcg
Choline72 mg
Caffeine0 mg
Water387 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 110. The excerpt below is the record exactly as published.
Duchess Potatoes One quart of mashed potatoes, one ounce of butter, a teaspoonful of salt, a half teaspoonful of pepper, and the yolks of two raw eggs. When the potatoes are hot mash them through a colander, add the butter, salt, pepper, and a little nutmeg
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