Baked Hash

Name: Baked Hash
Ingredients: one pint of cold beef; one cup of stale bread crumbs; one tablespoon of butter; one-half teaspoon of salt; pepper to taste; sufficient gravy or hot water

From Trinity cook book, 1925

Presented as published in 1925. 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

1804Calories

96 gProtein

78 gCarbs

130 gFat

Full nutrition (33 nutrients)

Calories1804 kcal

Protein96 g

Carbohydrates78 g

Fiber4.9 g

Sugars6.7 g

Total Fat130 g

Saturated Fat47 g

Monounsaturated Fat51 g

Polyunsaturated Fat6.6 g

Cholesterol382 mg

Sodium2238 mg

Potassium1478 mg

Calcium238 mg

Iron14 mg

Magnesium127 mg

Phosphorus909 mg

Zinc18 mg

Copper0.6 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K7.1 mcg

Vitamin B61.7 mg

Vitamin B1213 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.2 mg

Niacin (B3)24 mg

Folate149 mcg

Choline16 mg

Caffeine0 mg

Water281 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 9. The excerpt below is the record exactly as published.

BAKED HASH Chop fine one pint of cold beef and put in a frying pan, add one cup of stale bread crumbs, one tablespoon of butter and one-half teaspoon of salt, ( 15 ) pepper to taste, add sufficient gravy or hot water

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