What do I need to make duchess potatoes?

According to the 1914 recipe you need 1 liter of potato purée, a little beaten egg for brushing, and a piping bag (or a paper cone) as well as a greased baking tray.

How long should they bake?

They are baked light brown in the oven for 7–8 minutes. In total, count on around 25 minutes including piping and brushing.

How do I get a nice shape?

Fill the purée into a piping bag or paper cone and pipe it out into various shapes directly onto the greased tray. Then brush lightly with egg, which gives color and a golden surface.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 359, in the chapter on root vegetables and greens.

Potatoes à la duchesse (duchess potatoes)

Name: Potatoes à la duchesse (duchess potatoes)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 l potato purée (firm purée of boiled potatoes, butter, and egg yolk); 1 pcs egg (for brushing); butter (for greasing the tray)

Erken 1914: Potatoes à la duchesse — 1 liter of potato purée piped into shapes on a greased tray, brushed with egg, and baked light brown in the oven for 7–8 minutes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 359 (falt i det fri)

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About the dish

Classic duchess potatoes, piped into rosette shapes and gratinéed. Erken builds on a ready-made potato purée (see her recipe for potato purée).

How to make it

1
Pipe out the purée
Fill the potato purée into a piping bag or paper cone and pipe it out into various shapes on a greased tray.
2
Brush and bake
Brush the shapes lightly with beaten egg and bake them light brown in a hot oven (about 225 °C (435 °F)) for 7–8 minutes.

Changes from the original

The quantity is given in liters as in the original, and egg for brushing is listed as a separate ingredient. Oven temperature specified as about 225 °C (435 °F).

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 359) → 1949 (korrekturlest, s. 396)~36% av teksten endretfjernetlagt til

1 l. ~~potetespuré. Pureen haves~~ potetpuré. Puréen has i sprøitepose eller ~~kræmmerhus,~~ kremmerhus, trykkes ut i forskjellig fasong ~~paa~~ på en smurt plate, pensles ~~let~~ lett med egg og stekes lysebrune i ovnen i 7 à å 8 minutter.

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Frequently asked questions

What do I need to make duchess potatoes?: According to the 1914 recipe you need 1 liter of potato purée, a little beaten egg for brushing, and a piping bag (or a paper cone) as well as a greased baking tray.
How long should they bake?: They are baked light brown in the oven for 7–8 minutes. In total, count on around 25 minutes including piping and brushing.
How do I get a nice shape?: Fill the purée into a piping bag or paper cone and pipe it out into various shapes directly onto the greased tray. Then brush lightly with egg, which gives color and a golden surface.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 359, in the chapter on root vegetables and greens.

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