gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Beef Hash
From The new home cook book, 1896
Serves 3
Milk is a great improvement.
Presented as published in 1896. 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
604Calories
32 gProtein
26 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories604 kcal
Protein32 g
Carbohydrates26 g
Fiber4.9 g
Sugars0 g
Total Fat48 g
Saturated Fat17 g
Monounsaturated Fat17 g
Polyunsaturated Fat1.5 g
Cholesterol145 mg
Sodium3704 mg
Potassium1041 mg
Calcium88 mg
Iron12 mg
Magnesium72 mg
Phosphorus330 mg
Zinc6.3 mg
Copper1.4 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C7.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.9 mg
Vitamin B124.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.4 mg
Folate26 mcg
Choline0 mg
Caffeine0 mg
Water213 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new home cook book (1896), page 63. The excerpt below is the record exactly as published.
BEEF HASH. Chop fine cold beef, either boiled or baked ; have ready cold boiled potatoes ; to one pint of meat put one pint and a little more of potatoes, chopped fine ; have ready a spider, with a good piece of butter in it ; put in the hash ; season with pepper and salt, and then add rich milk or cream
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