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Fish Hash

Name: Fish Hash
Yield: 3 servings
Ingredients: Use equal parts of cold flaked fish; and cold boiled potatoes finely chopped; Season with salt; and pepper; Try out fat salt pork

From Boston Cooking-School cook book, 1896

Serves 3

Presented as published in 1896. 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

399Calories

8 gProtein

14 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories399 kcal

Protein7.7 g

Carbohydrates14 g

Fiber3.8 g

Sugars0.1 g

Total Fat35 g

Saturated Fat13 g

Monounsaturated Fat17 g

Polyunsaturated Fat3.8 g

Omega-30 g

Cholesterol53 mg

Sodium3741 mg

Potassium421 mg

Calcium67 mg

Iron4.2 mg

Magnesium36 mg

Phosphorus155 mg

Zinc1.1 mg

Copper0.6 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C2.6 mg

Vitamin A2.5 mcg

Vitamin E0.1 mg

Vitamin K14 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2 mg

Folate7.6 mcg

Choline0.9 mg

Caffeine0 mg

Water64 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 95. The excerpt below is the record exactly as published.

FISH HASH Use equal parts of cold flaked fish and cold boiled potatoes finely chopped. Season with salt and pepper. Try out fat salt pork

Cook this with the app: pantry check, scaling, and the assistant.