Duchess Potatoes
From How to cook vegetables, 1911
Presented as published in 1911. 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
1474Calories
38 gProtein
160 gCarbs
77 gFat
Full nutrition (34 nutrients)
Calories1474 kcal
Protein38 g
Carbohydrates160 g
Fiber19 g
Sugars8 g
Total Fat77 g
Saturated Fat42 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat5.5 g
Omega-30.1 g
Cholesterol743 mg
Sodium270 mg
Potassium4077 mg
Calcium202 mg
Iron10 mg
Magnesium228 mg
Phosphorus822 mg
Zinc4.7 mg
Copper1.1 mg
Manganese1.4 mg
Vitamin D3 mcg
Vitamin C179 mg
Vitamin A240 mcg
Vitamin E1.7 mg
Vitamin K19 mcg
Vitamin B63 mg
Vitamin B121.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1 mg
Niacin (B3)9.7 mg
Folate207 mcg
Choline551 mg
Caffeine0 mg
Water842 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 73. The excerpt below is the record exactly as published.
Duchess Potatoes. 2 lb. potatoes, 3 yolks of eggs, 2 oz. clarified butter, 1 tablespoonful cream, pepper, salt, and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.