vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Potatoes a la Duchesse

Name: Potatoes a la Duchesse
Yield: 1 servings
Ingredients: eight large potatoes; one tablespoonful of butter; the yolks of two raw eggs; a little salt; flour to keep from sticking; roll in bread or cracker crumbs

From The household (of the Detroit free press), 1886

Serves 1

Presented as published in 1886. 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

646Calories

28 gProtein

70 gCarbs

40 gFat

Full nutrition (29 nutrients)

Calories646 kcal

Protein28 g

Carbohydrates70 g

Fiber13 g

Total Fat40 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol31 mg

Sodium1001 mg

Potassium1631 mg

Calcium182 mg

Iron24 mg

Magnesium120 mg

Phosphorus219 mg

Zinc1.8 mg

Copper3.5 mg

Manganese5.4 mg

Vitamin D0 mcg

Vitamin C21 mg

Vitamin A0 mcg

Vitamin E5.6 mg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4.9 mg

Folate40 mcg

Water366 g

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 525. The excerpt below is the record exactly as published.

POTATOES A LA DUCHESSE. 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 the fire, then set it away to cool. When quite cold roll it on a board, with flour to keep from sticking. Make it in cake or any form you VEGETABLES. 637 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.