Fish Hash
From The English-Chinese cookery book, 1890
Presented as published in 1890. 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
319Calories
8 gProtein
71 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories319 kcal
Protein8 g
Carbohydrates71 g
Fiber7.6 g
Sugars2.6 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium287 mg
Potassium1307 mg
Calcium112 mg
Iron10 mg
Magnesium76 mg
Phosphorus188 mg
Zinc1 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K6 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.2 mg
Folate77 mcg
Choline39 mg
Caffeine0 mg
Water334 g
As published
This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 12. The excerpt below is the record exactly as published.
FISH HASH. TAKE the fish left from dinner, and chop it up fine, being careful that there are no bones left in it. Chop fine cold potatoes, about twice the quantity as of fish, and mix with the fish. Put into frying pan with a little lard ; add half a cup of boiling water
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