Baked Hash and Tomatoes

Name: Baked Hash and Tomatoes
Ingredients: cold meat chopped fine; minced onion to taste; salt; pepper; a layer of tomatoes; a layer of bread crumbs; dotted with bits of butter

From Historic Paxton, her days and her ways, 1722-1913, 1913

Presented as published in 1913. 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

22Calories

1 gProtein

5 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories22 kcal

Protein1.1 g

Carbohydrates4.7 g

Fiber1.4 g

Sugars3.2 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium6 mg

Potassium284 mg

Calcium12 mg

Iron0.3 mg

Magnesium13 mg

Phosphorus29 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C16 mg

Vitamin A50 mcg

Vitamin E0.6 mg

Vitamin K9.5 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.7 mg

Folate18 mcg

Choline8 mg

Caffeine0 mg

Water113 g

As published

This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 57. The excerpt below is the record exactly as published.

Baked Hash and Tomatoes Butter a baking dish and put into it cold meat chopped fine, minced onion to taste, salt and pepper. Add a layer of tomatoes, stewed or fresh, and cover with a layer of bread crumbs dotted with bits of butter

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