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Potatoes (a la Duchesse)
From Cassell's dictionary of cookery, 1892
Serves 2
Handle with care to avoid breaking.
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
600Calories
24 gProtein
114 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories600 kcal
Protein24 g
Carbohydrates114 g
Fiber12 g
Sugars0.8 g
Total Fat6.5 g
Saturated Fat1.9 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol188 mg
Sodium1015 mg
Potassium1699 mg
Calcium224 mg
Iron27 mg
Magnesium137 mg
Phosphorus382 mg
Zinc2.8 mg
Copper3.4 mg
Manganese5.5 mg
Vitamin D1.1 mcg
Vitamin C20 mg
Vitamin A84 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B61 mg
Vitamin B120.5 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.8 mg
Folate161 mcg
Choline149 mg
Caffeine0 mg
Water347 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1331. The excerpt below is the record exactly as published.
Potatoes (a la Duchesse). — This, it has been said, is " the acme of delicacy in the cooking of potatoes." " Take five middle-sized cold boiled potatoes, grate and mix them with five dessert- spoonfuls of flour and a halfpenny worth of milk, adding to the mixture two eggs well beaten up
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