Americanbreakfast
Corned Beef Hash
From The cooking garden, 1885
Presented as published in 1885. 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
767Calories
48 gProtein
40 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories767 kcal
Protein48 g
Carbohydrates40 g
Fiber4.7 g
Sugars1.8 g
Total Fat56 g
Saturated Fat15 g
Monounsaturated Fat22 g
Polyunsaturated Fat1.7 g
Cholesterol263 mg
Sodium2324 mg
Potassium1303 mg
Calcium55 mg
Iron6.2 mg
Magnesium83 mg
Phosphorus426 mg
Zinc12 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C44 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K8 mcg
Vitamin B61.2 mg
Vitamin B123.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.6 mg
Folate48 mcg
Choline191 mg
Caffeine0 mg
Water558 g
As published
This recipe was extracted from The cooking garden (1885) by Emily Huntington, page 20. The excerpt below is the record exactly as published.
. CORN BEEF HASH. I We cut the meat into the tray, trimming off all the gristle and bits of skin. 84 LESSON FIFTH. 2 We chop It very tine, chopping across the tray. 3 We turn it into a dish, and put potatoes into the tray. 4 We chop the potatoes 5 We put the frying-pan on to heat. 6 We turn the meat into the tray with the potatoes, and season it. 7 We add a Httle hot water slowly till sufficiently moist. 8 We put the butter in the frying-pan
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