Fish Hash
From The art of living in Australia, 1893
Presented as published in 1893. 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
1212Calories
74 gProtein
93 gCarbs
85 gFat
Full nutrition (34 nutrients)
Calories1212 kcal
Protein74 g
Carbohydrates93 g
Fiber17 g
Sugars3.2 g
Total Fat85 g
Saturated Fat24 g
Monounsaturated Fat27 g
Polyunsaturated Fat7.4 g
Omega-30 g
Cholesterol333 mg
Sodium2758 mg
Potassium2794 mg
Calcium303 mg
Iron30 mg
Magnesium220 mg
Phosphorus1598 mg
Zinc4.8 mg
Copper4.3 mg
Manganese6.2 mg
Vitamin D2.3 mcg
Vitamin C31 mg
Vitamin A20 mcg
Vitamin E2.7 mg
Vitamin K25 mcg
Vitamin B61.5 mg
Vitamin B127.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.4 mg
Folate92 mcg
Choline36 mg
Caffeine0 mg
Water926 g
As published
This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 189. The excerpt below is the record exactly as published.
FISH HASH. 1 lb. Cold Boiled Fish i lb. Cold Boiled Potatoes \ of an Onion . 2 oa Fat Bacon 1 teaspoonful Parsley 1 oz. Butter 1 gill Milk or Gravy . Pepper and Salt Total Cost— Id. 4.d. \d. Id. 'Id. Time— 10 Minutes, Flake up the fish free from skin and bone, mash the jwtatoes and mix them together ; season with half the parsley, pepper and salt. Mince the bacon and onion veiy finely; put them into a frying pan with the butter COOKERY RECIPES, #c. 299 \\d. ■ Id. and fry for a few minutes. Stir in the fish and potatoes and turn about until thoroughly hot through. Pour over the gravy or milk and again make thoroughly hot. Heap on to a dish, and garnish with the rest of the parsley. Serve very hot. FISH BALLS. \ lb. Cold Fish . 1 gill Thick Sauce . 1 teaspoonful Anchovy \ pint Melted Butter . 2 oz. Fat Bacon
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