Potato Duchesses
From Culinary jottings, 1885
They look pretty and taste nice.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 255. The excerpt below is the record exactly as published.
a little good milk, Potato duchesses. i , , j j.-i n r j. butter, and the yolks of two eggs ; add pepper, salt, some grated nutmeg, and some parsley, or celery leaves chopped fine (a few marjoram leaves
Cook this with the app: pantry check, scaling, and the assistant.