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Potatoes a la Duchesse
From Buckeye cookery, 1892
Serves 1
This is a fashionable method for potatoes.
Presented as published in 1892. 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
261Calories
9 gProtein
50 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories261 kcal
Protein9 g
Carbohydrates50 g
Fiber6.1 g
Sugars0.9 g
Total Fat3.2 g
Saturated Fat0.8 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Cholesterol26 mg
Sodium565 mg
Potassium668 mg
Calcium114 mg
Iron11 mg
Magnesium55 mg
Phosphorus134 mg
Zinc1.1 mg
Copper1.4 mg
Manganese2.3 mg
Vitamin D0.2 mcg
Vitamin C7.8 mg
Vitamin A32 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate68 mcg
Choline42 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from Buckeye cookery (1892), page 208. The excerpt below is the record exactly as published.
PoTaATOES A LA DuCcHESSE are now the most fashionable, and, ifareally good potato is capable of being improved, perhaps this is the best method. Take cold, mashed potatoes, roll out and form into little biscuit-shaped cakes (a little flour will be required to form them, but do not mix flour with the potato), arrange cakes on a pie-plate, glaze them over with beaten egg
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