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Corned-Beef Hash
From The household cook book, 1902
Serves 1
Economical and liked by most people.
Presented as published in 1902. 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
502Calories
36 gProtein
1 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories502 kcal
Protein36 g
Carbohydrates0.9 g
Fiber0 g
Sugars0 g
Total Fat38 g
Saturated Fat13 g
Monounsaturated Fat18 g
Polyunsaturated Fat1.3 g
Cholesterol196 mg
Sodium1946 mg
Potassium290 mg
Calcium16 mg
Iron3.7 mg
Magnesium24 mg
Phosphorus250 mg
Zinc9.2 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K3 mcg
Vitamin B60.5 mg
Vitamin B123.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.1 mg
Folate12 mcg
Choline138 mg
Caffeine0 mg
Water120 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 135. The excerpt below is the record exactly as published.
CORNED=BEEF HASH.— If the family is large, in addition to the daily dinner, it is well to boil a piece of corned-beef every 2 or 3 days and have this hash every day or every other day, either for sup- per or breakfast, as it is economical and liked by most people. Not- withstanding the threadbare jokes about " hash-mills, " " hash^factor- ies," mysteries," etc., people still like a good dish of hash when they have "confidence in the cook." Cook the beef slowly until done; let it get cold in the liquor it was boiled in, then take it out, wipe it dry, and it is ready to chop. Use the fat and lean together, and the cold fat from the top of the kettle to heat with the hash. Have the pota- toes quite cold
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