Browned Hash

Name: Browned Hash
Ingredients: 2 c. chopped cold roast beef; 2 c. chopped cold corned beef; 2 c. cold boiled potatoes; 2 tbsp. hot milk; Few drops of onion juice; Salt and pepper to taste

From Domestic science, principles and application, 1914

Presented as published in 1914. 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

2149Calories

200 gProtein

80 gCarbs

110 gFat

Full nutrition (33 nutrients)

Calories2149 kcal

Protein200 g

Carbohydrates80 g

Fiber15 g

Sugars0 g

Total Fat110 g

Saturated Fat37 g

Monounsaturated Fat54 g

Polyunsaturated Fat4.3 g

Cholesterol743 mg

Sodium5983 mg

Potassium4143 mg

Calcium344 mg

Iron43 mg

Magnesium300 mg

Phosphorus1799 mg

Zinc42 mg

Copper5 mg

Manganese6.2 mg

Vitamin D0.5 mcg

Vitamin C23 mg

Vitamin A0 mcg

Vitamin E2.1 mg

Vitamin K12 mcg

Vitamin B65 mg

Vitamin B1212 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.5 mg

Niacin (B3)49 mg

Folate130 mcg

Choline750 mg

Caffeine0 mg

Water980 g

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 71. The excerpt below is the record exactly as published.

Browned Hash 2 c. chopped cold roast beef 2 c. chopped cold corned beef 2 c. cold boiled potatoes 2 tbsp. hot milk Few drops of onion juice Salt and pepper to taste

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