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Baked Hash of Rice and Beef

Name: Baked Hash of Rice and Beef
Yield: 2 servings
Ingredients: One cupful of cooked beef; One cupful of cooked rice; One cupful of milk; One egg; Two table-spoonfuls of butter; One tea-spoonful of salt; One-quarter tea-spoonful of pepper

From The Pattern cook-book, 1890

Serves 2

The hash should be very brown.

Presented as published in 1890. 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

465Calories

43 gProtein

31 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories465 kcal

Protein43 g

Carbohydrates31 g

Fiber0.4 g

Sugars6 g

Total Fat28 g

Saturated Fat7.5 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol240 mg

Sodium1324 mg

Potassium649 mg

Calcium194 mg

Iron4.7 mg

Magnesium51 mg

Phosphorus487 mg

Zinc8.4 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D1.8 mcg

Vitamin C0 mg

Vitamin A84 mcg

Vitamin E0.6 mg

Vitamin K2.2 mcg

Vitamin B60.9 mg

Vitamin B124 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)8.3 mg

Folate72 mcg

Choline200 mg

Caffeine0 mg

Water263 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 64. The excerpt below is the record exactly as published.

BAKED HASH OF RICE AND BEEF. One cupful of cooked beef. One cupful of cooked rice. One cupful of milk. One egg. Two table-spoonfuls of butter. One tea-spoonful of salt. One-quarter tea-spoonful of pepper

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