Americanbreakfast
Corned Beef Hash
From Camp cookery (Milam, for Boy Scouts), 1918
Evaporated potatoes and onions can be used instead.
Presented as published in 1918. 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
354Calories
7 gProtein
60 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories354 kcal
Protein7 g
Carbohydrates60 g
Fiber5.4 g
Sugars2.7 g
Total Fat10 g
Saturated Fat3.3 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol11 mg
Sodium19 mg
Potassium1186 mg
Calcium17 mg
Iron1 mg
Magnesium67 mg
Phosphorus144 mg
Zinc1 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C39 mg
Vitamin A3.8 mcg
Vitamin E0.1 mg
Vitamin K6.6 mcg
Vitamin B60.9 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.7 mg
Folate30 mcg
Choline45 mg
Caffeine0 mg
Water235 g
As published
This recipe was extracted from Camp cookery (Milam, for Boy Scouts) (1918) by Ava B. Milam, page 22. The excerpt below is the record exactly as published.
Corned Beef Hash Chop some canned corned beef fine, with slices of dried onions. Add two parts of boiled potatoes to one of the meat, cutting up in small pieces. Season with pepper and a little mustard. Put some pork fat
Cook this with the app: pantry check, scaling, and the assistant.