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Dry Beef Hash
From Kentucky receipt book, 1903
Serves 3
Presented as published in 1903. 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
621Calories
30 gProtein
20 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories621 kcal
Protein30 g
Carbohydrates20 g
Fiber2.9 g
Sugars2.7 g
Total Fat46 g
Saturated Fat19 g
Monounsaturated Fat18 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol137 mg
Sodium548 mg
Potassium841 mg
Calcium65 mg
Iron3.3 mg
Magnesium48 mg
Phosphorus336 mg
Zinc6.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0.2 mg
Vitamin A81 mcg
Vitamin E0.4 mg
Vitamin K3.7 mcg
Vitamin B60.7 mg
Vitamin B124.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.1 mg
Folate20 mcg
Choline24 mg
Caffeine0 mg
Water211 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 36. The excerpt below is the record exactly as published.
Dry Beef Hash. Eun 1 pint of cold beef through grinder, have 1 pint of mash- ed potatoes, ^ coffee cup of cream or milk, 1 teaspoon of chopped onion, salt and cayenne pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.