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Corned-Beef Hash
From The Institute cook book, 1913
Serves 1
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
778Calories
50 gProtein
41 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories778 kcal
Protein50 g
Carbohydrates41 g
Fiber7.4 g
Sugars0.4 g
Total Fat56 g
Saturated Fat15 g
Monounsaturated Fat22 g
Polyunsaturated Fat1.7 g
Cholesterol264 mg
Sodium2901 mg
Potassium1287 mg
Calcium123 mg
Iron18 mg
Magnesium97 mg
Phosphorus426 mg
Zinc12 mg
Copper2.4 mg
Manganese3.1 mg
Vitamin D0.2 mcg
Vitamin C12 mg
Vitamin A0.3 mcg
Vitamin E0.4 mg
Vitamin K3.6 mcg
Vitamin B61.1 mg
Vitamin B123.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)10 mg
Folate38 mcg
Choline166 mg
Caffeine0 mg
Water342 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 56. The excerpt below is the record exactly as published.
CORNED-BEEF HASH 1 cup cold corned beef Salt and pepper 1 cup cold boiled potatoes 1 tablespoon butter Milk or stock
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