Duchess Potatoes
From The Edwardsville cook book, 1906
Presented as published in 1906. 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
525Calories
16 gProtein
82 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories525 kcal
Protein16 g
Carbohydrates82 g
Fiber10 g
Sugars3.9 g
Total Fat19 g
Saturated Fat7.7 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol227 mg
Sodium1271 mg
Potassium2011 mg
Calcium107 mg
Iron4.9 mg
Magnesium113 mg
Phosphorus377 mg
Zinc2.1 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D1 mcg
Vitamin C89 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K9.8 mcg
Vitamin B61.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.8 mg
Folate91 mcg
Choline201 mg
Caffeine0 mg
Water412 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 58. The excerpt below is the record exactly as published.
DUCHESS POTATOES. Graduate Nurse. 1 pint potatoes. 1 egg. 1 teaspoon butter. teaspoon white pepper. Y2 teaspoon salt. 2 tablespoons cream
Cook this with the app: pantry check, scaling, and the assistant.