vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Duchesse Peas
From The Cook County cook book, 1912
Serves 3
A decorative and flavorful dish.
Presented as published in 1912. 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
566Calories
18 gProtein
54 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories566 kcal
Protein18 g
Carbohydrates54 g
Fiber6.3 g
Sugars2.5 g
Total Fat31 g
Saturated Fat7.1 g
Monounsaturated Fat3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol32 mg
Sodium80 mg
Potassium1293 mg
Calcium74 mg
Iron2.4 mg
Magnesium71 mg
Phosphorus200 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A69 mcg
Vitamin E4 mg
Vitamin K6.9 mcg
Vitamin B60.9 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.2 mg
Folate45 mcg
Choline38 mg
Caffeine0 mg
Water280 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 280. The excerpt below is the record exactly as published.
DUCHESSE PEAS.— Mash 6 boiled potatoes, add salt and pepper to taste, 2 tablespoons of melted butter, yolks of 4 eggs, 4 teaspoons of grated cheese, 2 tablespoons of cream
Cook this with the app: pantry check, scaling, and the assistant.