Frenchside
Duchesse Potatoes
From The "Queen" cookery books: Vegetables, 1902
Can be flavored with Parmesan, ham, or nutmeg.
Presented as published in 1902. 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
As published
This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 56. The excerpt below is the record exactly as published.
half a dozen good potatoes, then rub them through a fine wire sieve, and mix this puree with an ounce of butter, the yolks of two eggs, a little salt and white pepper, and some finely-minced parsley
Cook this with the app: pantry check, scaling, and the assistant.