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Duchess Potatoes
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
Serve very hot.
Presented as published in 1880. 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
365Calories
13 gProtein
80 gCarbs
6 gFat
Full nutrition (28 nutrients)
Calories365 kcal
Protein13 g
Carbohydrates80 g
Fiber15 g
Total Fat6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol16 mg
Sodium1125 mg
Potassium1836 mg
Calcium204 mg
Iron28 mg
Magnesium136 mg
Phosphorus248 mg
Zinc2 mg
Copper4 mg
Manganese6.1 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.7 mg
Folate51 mcg
Water351 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 117. The excerpt below is the record exactly as published.
Duchess Potatoes. Cut cold boiled potatoes into cubes. Season well with salt and pepper, and dip in melted butter and lightly in flour. Arrange them on a baking sheet, and bake fifteen minutes in a quick oven. Serve very hot. Housekeeper's Potatoes. One quart of cold boiled potatoes
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