Potatoes a la Duchesse
From Culinary jottings, 1885
Ensure the mixture is well-flavored and the balls are golden brown when cooked.
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
Nutrition per serving
545Calories
15 gProtein
5 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories545 kcal
Protein15 g
Carbohydrates5.2 g
Fiber0 g
Sugars0.4 g
Total Fat51 g
Saturated Fat27 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol493 mg
Sodium166 mg
Potassium251 mg
Calcium128 mg
Iron1.8 mg
Magnesium19 mg
Phosphorus265 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K3.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water144 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 74. The excerpt below is the record exactly as published.
Potatoes a la Duchesse should be well worked through the sieve, enriched with the yolks of two or three eggs, and a gill of cream, and given a delicate flavouring of salt, pepper, nutmeg, and chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.