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Potatoes à la Duchesse

Name: Potatoes à la Duchesse
Yield: 4 servings
Cuisine: French
Ingredients: 8 well-washed large potatoes; 1 ounce butter; 1 even tablespoonful salt; 1/4 teaspoonful pepper; the yolks of 2 eggs

From European and American cuisine, 1914

Serves 4

Used for garnishing.

Presented as published in 1914. 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

259Calories

8 gProtein

53 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories259 kcal

Protein7.5 g

Carbohydrates53 g

Fiber6.3 g

Sugars2.5 g

Total Fat8.3 g

Saturated Fat0.9 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol108 mg

Sodium1773 mg

Potassium1288 mg

Calcium50 mg

Iron2.7 mg

Magnesium70 mg

Phosphorus206 mg

Zinc1.1 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0.5 mcg

Vitamin C59 mg

Vitamin A32 mcg

Vitamin E0.3 mg

Vitamin K6.3 mcg

Vitamin B60.9 mg

Vitamin B120.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.2 mg

Folate57 mcg

Choline106 mg

Caffeine0 mg

Water243 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 309. The excerpt below is the record exactly as published.

Potatoes ft la Duehesse. — Place 8 well-washed large potatoes in a hot oven and bake till done ; then remove the skin and mash fine ; mix with 1 ounce butter, 1 even tablespoonf ul salt, Va tea- spoonful pepper, and the yolks of 2 eggs

Cook this with the app: pantry check, scaling, and the assistant.