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Beef, to Hash
From Consult me, 1902
Serves 2
Avoid boiling hashes to prevent them from getting hard.
Presented as published in 1902. 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
9Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories8.5 kcal
Protein0.1 g
Carbohydrates2.3 g
Fiber0 g
Sugars1.8 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium76 mg
Potassium24 mg
Calcium1.3 mg
Iron0 mg
Magnesium1.1 mg
Phosphorus2.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A2.2 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.8 mcg
Choline1.1 mg
Caffeine0 mg
Water5.8 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 50. The excerpt below is the record exactly as published.
BEEF, to Hash. — Do it the same as in the last receipt ; only the meat is to be in slices, and you may add a spoonful of walnut-liquor or ketchup
Cook this with the app: pantry check, scaling, and the assistant.