Beef Hash Bourgeois

Name: Beef Hash Bourgeois
Ingredients: one pound of cold beef; four ounces of fresh or preserved mushrooms; two ounces of cooked ham; two finely chopped shallots; one ounce of butter; one gill of half-glaze sauce; half a gill of tomato puree; seasoning; seasoning; four potatoes cut in slices parboiled and fried in butter

From A second Dudley book of cookery and other recipes, 1914

Ensure not to boil the mixture.

Presented as published in 1914. 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

2006Calories

108 gProtein

135 gCarbs

138 gFat

Full nutrition (34 nutrients)

Calories2006 kcal

Protein108 g

Carbohydrates135 g

Fiber22 g

Sugars12 g

Total Fat138 g

Saturated Fat46 g

Monounsaturated Fat50 g

Polyunsaturated Fat5.3 g

Omega-30 g

Cholesterol435 mg

Sodium883 mg

Potassium4727 mg

Calcium259 mg

Iron18 mg

Magnesium293 mg

Phosphorus1289 mg

Zinc20 mg

Copper1.5 mg

Manganese4.4 mg

Vitamin D0.5 mcg

Vitamin C128 mg

Vitamin A6.8 mcg

Vitamin E0.5 mg

Vitamin K53 mcg

Vitamin B63.8 mg

Vitamin B1213 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.2 mg

Niacin (B3)26 mg

Folate148 mcg

Choline132 mg

Caffeine0 mg

Water873 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 46. The excerpt below is the record exactly as published.

BEEF HASH BOURGEOIS /~YNE pound of cold beef (sirloin, ribs or top side), four ounces of fresh or preserved mush- rooms, two ounces of cooked ham, two finely chopped shallots, one ounce of butter, one gill of half-glaze sauce, half a gill of tomato puree, seasoning, four potatoes cut in slices parboiled and fried in butter

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