Dry Hash
From Luncheons, breakfasts, simple dinners and carving, 1905
Presented as published in 1905. 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
39Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories39 kcal
Protein1 g
Carbohydrates8.8 g
Fiber1.1 g
Sugars0.4 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3 mg
Potassium213 mg
Calcium6 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate7.5 mcg
Choline6.1 mg
Caffeine0 mg
Water40 g
As published
This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 26. The excerpt below is the record exactly as published.
pieces of cold meat, grind or chop fine. Use one-third potatoes to two-thirds meat, season to taste. Make out in small cakes, roll in flour and fry. Dry Hash — Make the same as meat balls
Cook this with the app: pantry check, scaling, and the assistant.