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Beet and Potato Hash

Name: Beet and Potato Hash
Yield: 4 servings
Cuisine: American
Ingredients: Beets, cold, boiled, 2 cups; Potatoes, cold, boiled, 2 cups; Salt; Butter; Cream

From Vegetarian Cook Book, 1904

Serves 4

Presented as published in 1904. 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

138Calories

5 gProtein

29 gCarbs

0 gFat

Full nutrition (29 nutrients)

Calories138 kcal

Protein5.1 g

Carbohydrates29 g

Fiber7.2 g

Sugars5.7 g

Total Fat0.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium407 mg

Potassium842 mg

Calcium66 mg

Iron7.3 mg

Magnesium57 mg

Phosphorus98 mg

Zinc0.8 mg

Copper1.2 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)1.4 mg

Folate127 mcg

Water187 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 35. The excerpt below is the record exactly as published.

BEET AND POTATO HASH Beets, cold, boiled, 2 cups. Potatoes, cold, boiled, 2 cups. Salt. Butter. Cream

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