Frenchside
Pommes Duchesse
From Recherché entrées, 1907
Serve as a side dish.
Presented as published in 1907. 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
659Calories
13 gProtein
79 gCarbs
34 gFat
Full nutrition (30 nutrients)
Calories659 kcal
Protein13 g
Carbohydrates79 g
Fiber15 g
Sugars0 g
Total Fat34 g
Saturated Fat20 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.3 g
Cholesterol100 mg
Sodium1137 mg
Potassium1860 mg
Calcium213 mg
Iron28 mg
Magnesium137 mg
Phosphorus253 mg
Zinc2 mg
Copper4 mg
Manganese6.1 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin K0.4 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.5 mg
Folate45 mcg
Water362 g
As published
This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 39. The excerpt below is the record exactly as published.
Pommes Duchesse shapes. Send to table with a boat of Madere sauce. Pommes Duchesse. Wash and peel about i lb. mealy potatoes, boil until done, drain off the water and let them dry in the oven for a few minutes covered over. Rub them quickly through a wire sieve and whilst warm mix with three yolks of eggs, I oz. of clarified butter and a table-spoonful of cream, then season with pepper, salt and grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.