Creamed Hash on Toast
From Left overs, 1898
Can be garnished with poached eggs.
Presented as published in 1898. 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
1192Calories
97 gProtein
17 gCarbs
90 gFat
Full nutrition (34 nutrients)
Calories1192 kcal
Protein97 g
Carbohydrates17 g
Fiber0 g
Sugars12 g
Total Fat90 g
Saturated Fat25 g
Monounsaturated Fat31 g
Polyunsaturated Fat16 g
Omega-30 g
Cholesterol416 mg
Sodium2758 mg
Potassium1274 mg
Calcium357 mg
Iron4.7 mg
Magnesium126 mg
Phosphorus953 mg
Zinc7.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D3.3 mcg
Vitamin C7.6 mg
Vitamin A272 mcg
Vitamin E1.5 mg
Vitamin K7.1 mcg
Vitamin B61.8 mg
Vitamin B122.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)33 mg
Folate41 mcg
Choline326 mg
Caffeine0 mg
Water530 g
As published
This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 8. The excerpt below is the record exactly as published.
Creamed Hash on Toast This is one of the tastiest of all the warmed-over chicken dishes. Chop the chicken fine, and to each pint allow one tablespoonful of butter, one of flour and a half pint of milk. Rub the butter and flour together, add the milk, stir over the fire until boiling, season the meat with a teaspoonful of salt and a dash of pepper
Cook this with the app: pantry check, scaling, and the assistant.