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Corned Beef Hash
From The new home cook book, 1896
Serves 3
Good without onions.
Presented as published in 1896. 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
691Calories
45 gProtein
29 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories691 kcal
Protein45 g
Carbohydrates29 g
Fiber4.3 g
Sugars7 g
Total Fat43 g
Saturated Fat14 g
Monounsaturated Fat21 g
Polyunsaturated Fat1.6 g
Cholesterol222 mg
Sodium2217 mg
Potassium893 mg
Calcium62 mg
Iron5.2 mg
Magnesium61 mg
Phosphorus373 mg
Zinc11 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C44 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K5.5 mcg
Vitamin B61 mg
Vitamin B123.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8 mg
Folate59 mcg
Choline175 mg
Caffeine0 mg
Water340 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new home cook book (1896), page 63. The excerpt below is the record exactly as published.
CORNED BEEF HASH. One and one-half pounds nice corned beef, boiled ten- der and chopped fine; one-third more potatoes when chopped than meat; three large onions sliced fine and browned in butter, and when tender, add the meat and potatoes, well seasoned with salt and pepper ; enough water to moisten. A small red pepper
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