Browned Hash

Name: Browned Hash
Ingredients: 2 c. cold roast beef; 2 tbs. of beef fat or butter; 2 c. cold corned beef; 2 c. mashed potato; 2 tbs. boiling water; A few drops of onion juice; Salt and pepper to taste; Salt and pepper to taste

From Household science and arts, 1913

Presented as published in 1913. 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

2169Calories

195 gProtein

81 gCarbs

112 gFat

Full nutrition (33 nutrients)

Calories2169 kcal

Protein195 g

Carbohydrates81 g

Fiber6.6 g

Sugars6.2 g

Total Fat112 g

Saturated Fat38 g

Monounsaturated Fat54 g

Polyunsaturated Fat4.5 g

Cholesterol751 mg

Sodium6195 mg

Potassium3565 mg

Calcium262 mg

Iron19 mg

Magnesium243 mg

Phosphorus1754 mg

Zinc41 mg

Copper1.7 mg

Manganese0.7 mg

Vitamin D1.3 mcg

Vitamin C26 mg

Vitamin A29 mcg

Vitamin E2.2 mg

Vitamin K20 mcg

Vitamin B64.9 mg

Vitamin B1212 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.6 mg

Niacin (B3)49 mg

Folate127 mcg

Choline806 mg

Caffeine0 mg

Water984 g

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 37. The excerpt below is the record exactly as published.

BROWNED HASH 2 c. cold roast beef Mix all the ingredients thoroughly. Put (chopped fine), or into a frying pan 2 tbs. of beef fat or butter, 2 c. cold corned beef and 2 tbs. boiling water. Spread the meat (chopped fine) mixture in the frying pan. 2 c. mashed potato Cook it without stirring it, over a moder- 2 tbs. boiling water, ate fire for about thirty minutes. When or enough to it is browned underneath, fold it over like moisten an omelet and place it on a hot platter. A few drops of onion juice Salt and pepper to taste

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