Browned Hash
From A laboratory manual of foods and cookery, 1916
The same mixture may be made into small cakes 0.5 inch thick and browned in the same way.
Presented as published in 1916. 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
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 61. The excerpt below is the record exactly as published.
Browned Hash Ingredients : 1 c. meat 4 tbsp. fat 2 c. mashed potatoes salt and pepper | c. boiling water onion juice chopped parsley
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