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Beef Hash with Croutons
From Cassell's dictionary of cookery, 1892
Serves 7
Sufficient for four or five persons.
Presented as published in 1892. 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
545Calories
28 gProtein
28 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories545 kcal
Protein28 g
Carbohydrates28 g
Fiber4.8 g
Sugars10 g
Total Fat33 g
Saturated Fat13 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol98 mg
Sodium929 mg
Potassium724 mg
Calcium91 mg
Iron3.9 mg
Magnesium45 mg
Phosphorus287 mg
Zinc5.1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C7 mg
Vitamin A1.4 mcg
Vitamin E0.1 mg
Vitamin K1.3 mcg
Vitamin B60.7 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.9 mg
Folate46 mcg
Choline18 mg
Caffeine0 mg
Water412 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 219. The excerpt below is the record exactly as published.
ef, Hash, with Croutons. — Take a pint of good stock, a table- spoonful of lemon pickle, one of mushroom ketchup, a glass of claret, and about a dozen silver button onions, which have been previously fried in butter and well browned. Put the mixtui-e into a stewpan with the butter in which the onions were fried. Set it over a clear fire until the onions are tendei-, then pour it all over the slices of two i)Ounds of cold beef to be hashed. Let it stand about twenty minutes, well covered; then draw it nearer to the fire, but do not allow it to boil. Serve up with croutons. To prepare the croutons : take two rounds of bread
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