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Corned Beef Hash
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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
826Calories
42 gProtein
61 gCarbs
47 gFat
Full nutrition (33 nutrients)
Calories826 kcal
Protein42 g
Carbohydrates61 g
Fiber5.3 g
Sugars26 g
Total Fat47 g
Saturated Fat18 g
Monounsaturated Fat20 g
Polyunsaturated Fat1.5 g
Cholesterol222 mg
Sodium3415 mg
Potassium1262 mg
Calcium117 mg
Iron13 mg
Magnesium86 mg
Phosphorus376 mg
Zinc10 mg
Copper1.7 mg
Manganese2.2 mg
Vitamin D0.2 mcg
Vitamin C13 mg
Vitamin A31 mcg
Vitamin E2.1 mg
Vitamin K7.2 mcg
Vitamin B61 mg
Vitamin B123.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.6 mg
Folate38 mcg
Choline153 mg
Caffeine0 mg
Water333 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 95. The excerpt below is the record exactly as published.
CORNED BEEF HASH CATSUP MUFFINS DAMSON PLUM SAUCE TEA Corned Beef Hash Remove the skin and gristle and most of the fat from the Corned Beef, put the meat through the meat grinder. Add an equal quantity of cold boiled potatoes, season well, moisten with milk or cream, put into a hot buttered frying pan, spread evenly and let cook slowly, forming a brown crust on the bottom. Fold like an omelet and turn onto a hot platter. Serve with Tomato Catsup
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