Americanbreakfast
Corned-Beef Hash
From Food and health, 1916
It should have a nice, brown crust.
Presented as published in 1916. 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
962Calories
62 gProtein
38 gCarbs
61 gFat
Full nutrition (33 nutrients)
Calories962 kcal
Protein62 g
Carbohydrates38 g
Fiber2.7 g
Sugars1.4 g
Total Fat61 g
Saturated Fat20 g
Monounsaturated Fat30 g
Polyunsaturated Fat2.2 g
Cholesterol314 mg
Sodium3120 mg
Potassium1043 mg
Calcium35 mg
Iron6.9 mg
Magnesium73 mg
Phosphorus474 mg
Zinc15 mg
Copper0.8 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C20 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K8.1 mcg
Vitamin B61.2 mg
Vitamin B125.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)12 mg
Folate47 mcg
Choline242 mg
Caffeine0 mg
Water308 g
As published
This recipe was extracted from Food and health (1916) by Helen Kinne, page 50. The excerpt below is the record exactly as published.
corned-beef hash ? Corned-beef hash. What, Cold corned beef, and cold boiled or baked potatoes. How much* Equal amounts of both and enough to Hll the large frying pan, or "spider," as it is sometimes called, if that is enough for your family. How to make. Chop the meat and potatoes together ; add a little water and a tablespoonful of flour. Mix all well. Heat the pan, and put in enough fat — say beef fat
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