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BEEF OR VEAL HASH
From The complete cook book, 1900
Serves 3
Mushrooms are nice to add if you have them.
Presented as published in 1900. 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
145Calories
14 gProtein
11 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories145 kcal
Protein14 g
Carbohydrates11 g
Fiber1.7 g
Sugars2.1 g
Total Fat8.3 g
Saturated Fat1.9 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Cholesterol65 mg
Sodium126 mg
Potassium389 mg
Calcium39 mg
Iron2.3 mg
Magnesium31 mg
Phosphorus167 mg
Zinc2.3 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C5 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.5 mg
Folate25 mcg
Choline3.1 mg
Caffeine0 mg
Water271 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 69. The excerpt below is the record exactly as published.
BEEF OR VEAL HASH. Take cold beef or,veal and chop very fine, removing the gristle and skin. Mix with it half as much cold boiled potatoes chopped ; season with salt and pepper and shake a spoonful of flour over it. Now chop a small onion and put it in a stewpan with one table- spoonful of butter and one pint of stock or water. Boil it down to half the quantity, and just before serving add the beef and potatoes and some chopped parsley
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