Duchess Potatoes

Ingredients

• 2 lb. potatoes
• yolks of 2 eggs
• 2 oz. butter
• 1 tablespoonful cream (or unsweetened condensed milk)
• seasoning to taste
• 1 teaspoonful MARMITE

Method

1. 1

   Wash, peel and boil the potatoes till soft; then rub them quickly through a wire sieve.

2. 2

   While they are warm mix them with the egg yolks, butter, cream (or unsweetened condensed milk) and the MARMITE.

3. 3

   Season to taste.

4. 4

   Lay mixture on a floured board, and divide into 12 pieces of equal size, shape each piece into a square, mark with a knife, egg over the surface, bake in a quick oven, dish up and serve.

As published

This recipe was extracted from 60 Marmite recipes (1920) by Marmite Food Extract Co, page 7. The excerpt below is the record exactly as published.

DUCHESS POTATOES. we we > > 2 lb. potatoes, yolks of 2 eggs, 2 oz. butter, 1 table- spoonful cream (or unsweetened condensed milk), season- ing to taste, and 1 teaspoonful MARMITE. Wash, peel and boil the potatoes till soft; then rub them _ quickly through a wire sieve. While they are warm mix them with the egg yolks, butter, cream (or unsweet- ened condensed milk) and the MARMITE. Season to taste. Lay mixture on a floured board, and divide into 12 pieces of equal size, shape each piece into a square, mark with a knife, egg over the surface, bake in a quick oven, dish up and serve. POTATO DUMPLINGS. 1 Ib. cooked potatoes, 2 eggs, 1 oz. melted butter, 3 oz. wholemeal or white flour, 1 teaspoonful MARMITE, seasoning to taste

Cook this with the app: pantry check, scaling, and the assistant.