nut-freesoy-freefish-freeshellfish-free
Chicken or Turkey Hash
From The Henderson cook book, 1914
Serves 4
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
19Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories19 kcal
Protein1.6 g
Carbohydrates0.1 g
Fiber0 g
Sugars0.1 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Cholesterol47 mg
Sodium16 mg
Potassium16 mg
Calcium6.4 mg
Iron0.1 mg
Magnesium1.3 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate5.5 mcg
Choline37 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 15. The excerpt below is the record exactly as published.
CHICKEN OR TURKEY HASH. Free chicken from bone, cut in pieces, pour over water to nearly cover, cook slowly, break carcass and with other bones cook in another vessel. When done strain and thicken with little flour and butter or some stuffing from the fowl and add to the hash. Boil up ten minutes and add 1 or 2 hard boiled eggs, season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.