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Corned Beef Hash
From Good Things to Eat as Suggested by Rufus, 1911
Serves 3
Presented as published in 1911. 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
628Calories
33 gProtein
27 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories628 kcal
Protein33 g
Carbohydrates27 g
Fiber4.9 g
Sugars0 g
Total Fat43 g
Saturated Fat15 g
Monounsaturated Fat20 g
Polyunsaturated Fat2.6 g
Cholesterol167 mg
Sodium1929 mg
Potassium839 mg
Calcium80 mg
Iron12 mg
Magnesium64 mg
Phosphorus278 mg
Zinc7.9 mg
Copper1.6 mg
Manganese2 mg
Vitamin D0.5 mcg
Vitamin C7.8 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K2.4 mcg
Vitamin B60.7 mg
Vitamin B122.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.6 mg
Folate24 mcg
Choline115 mg
Caffeine0 mg
Water211 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 11. The excerpt below is the record exactly as published.
CORNED BEEF HASH— To two cups of chopped cold corned beef, add two cups of chopped cold boiled potatoes. Heat three tablespoons of bacon fat in a frying pan and add the meat and potato, add pepper and salt, if necessary, and moisten with water
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