Duchesse Potatoes

Ingredients

• eight large potatoes
• one tablespoonful of butter
• the yolks of two raw eggs
• a little salt
• flour to keep from sticking
• the white of the egg
• a little water
• bread or cracker crumbs

Method

1. 1

   Boil and mash potatoes fine.

2. 2

   Stir in butter, yolks, and salt over the fire, then cool.

3. 3

   Roll on a floured board, shape as desired, dip in beaten egg white with water, and roll in crumbs.

4. 4

   Fry in hot lard.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 137. The excerpt below is the record exactly as published.

Duchesse Potatoes. — Take eight large potatoes, boiled and mashed fine, one tablespoonful of butter, the yolks-of two raw eggs, a little salt ; stir all together over 250 TWENTIETH CENTtJRY HOME COOK BOOK. the firo, then set it away to cool. AVhen quite cold, roll it on a board with flour to keep from sticking. Make it in cake or any form 3^ou wish. Take the white of the egg, beat with a little water, dip in the potato and roll in bread or cracker crumbs

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