Americanbreakfast
Corned Beef Hash
From Six little cooks, 1910
Following the recipe carefully is crucial for good hash.
Presented as published in 1910. 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
1001Calories
52 gProtein
95 gCarbs
49 gFat
Full nutrition (33 nutrients)
Calories1001 kcal
Protein52 g
Carbohydrates95 g
Fiber8.4 g
Sugars4.3 g
Total Fat49 g
Saturated Fat15 g
Monounsaturated Fat22 g
Polyunsaturated Fat1.8 g
Cholesterol242 mg
Sodium2322 mg
Potassium2118 mg
Calcium43 mg
Iron5.9 mg
Magnesium132 mg
Phosphorus503 mg
Zinc12 mg
Copper1.2 mg
Manganese0.7 mg
Vitamin D0.2 mcg
Vitamin C61 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K14 mcg
Vitamin B61.9 mg
Vitamin B123.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)14 mg
Folate61 mcg
Choline227 mg
Caffeine0 mg
Water517 g
As published
This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 68. The excerpt below is the record exactly as published.
CORNED BEEF HASH. Take tender boiled corned beef, entirely free from fat or gristle, chop it fine, and mix with it chopped boiled pota- toes in the proportion of one cup of beef to three of pota- toes. Add enough salt to season the potatoes, pepper to your taste, mix very thoroughly together and let it stand over night. Half an hour before the time to serve, place it on the fire in an iron frying pan, with one tablespoon- ful of cold water and a teaspoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.