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Potatoes a la Duchesse
From Cooking for profit, 1886
Serves 2
Serve with fish or as an ornamental garnish.
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
267Calories
9 gProtein
53 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories267 kcal
Protein9.3 g
Carbohydrates53 g
Fiber6.3 g
Sugars2.6 g
Total Fat2.6 g
Saturated Fat0.9 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol93 mg
Sodium54 mg
Potassium1310 mg
Calcium50 mg
Iron2.9 mg
Magnesium72 mg
Phosphorus221 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C59 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K6.1 mcg
Vitamin B60.9 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate57 mcg
Choline110 mg
Caffeine0 mg
Water257 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 246. The excerpt below is the record exactly as published.
Potatoes a la Duchesse. Take 4 or 5 potatoes out of the dinner steamer and mash them with a seasoning of salt, the yolk of an egg and grating of nutmeg or pinch of ground mace
Cook this with the app: pantry check, scaling, and the assistant.