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Baked Hash

Name: Baked Hash
Yield: 3 servings
Ingredients: 1 cup chopped meat; 2 cups chopped cold potatoes; 2 cups bread crumbs; 1 small onion or little sage; season with pepper and salt; pour over 1 cup sweet milk

From The Cook County cook book, 1912

Serves 3

Presented as published in 1912. 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

486Calories

29 gProtein

81 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories486 kcal

Protein29 g

Carbohydrates81 g

Fiber10 g

Sugars4.5 g

Total Fat5.5 g

Saturated Fat1.4 g

Monounsaturated Fat1 g

Polyunsaturated Fat1.9 g

Cholesterol62 mg

Sodium1133 mg

Potassium1064 mg

Calcium352 mg

Iron15 mg

Magnesium124 mg

Phosphorus385 mg

Zinc4.7 mg

Copper2.1 mg

Manganese2.9 mg

Vitamin D0 mcg

Vitamin C12 mg

Vitamin A16 mcg

Vitamin E0.4 mg

Vitamin K90 mcg

Vitamin B60.7 mg

Vitamin B127.3 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.4 mg

Niacin (B3)9 mg

Folate140 mcg

Choline13 mg

Caffeine0 mg

Water184 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 252. The excerpt below is the record exactly as published.

BAKED HASH. — 1 cup chopped meat, 2 cups chopped cold potatoes, 2 cups bread crumbs, 1 small onion or little sage, season with pepper and salt, pour over 1 cup sweet milk

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