Americanbreakfastgluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
French Creamed Corned Beef Hash
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
Poached eggs may be served separately.
Presented as published in 1902. 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
764Calories
26 gProtein
20 gCarbs
70 gFat
Full nutrition (33 nutrients)
Calories764 kcal
Protein26 g
Carbohydrates20 g
Fiber1.8 g
Sugars0.7 g
Total Fat70 g
Saturated Fat31 g
Monounsaturated Fat20 g
Polyunsaturated Fat0.8 g
Cholesterol252 mg
Sodium1181 mg
Potassium644 mg
Calcium92 mg
Iron2.9 mg
Magnesium41 mg
Phosphorus264 mg
Zinc5.9 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C17 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K6.3 mcg
Vitamin B60.6 mg
Vitamin B121.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.5 mg
Folate20 mcg
Choline92 mg
Caffeine0 mg
Water207 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 85. The excerpt below is the record exactly as published.
Frenoh Oreamed Comed Beef Hash Cut up in equal-sized pieces some nice, red cooked comed beef, also some cooked potatoes cut in the same way. Do noi ehof them. To one cup of meat bave three-quarters of a cup of potatoes. Put a tablespoonful of butter in an iron or agate saucepan. When the butter begins to boil, add the beef and potatoes, and a little chopped green pepper. When well niixed in butter, add one cup of rich cream
Cook this with the app: pantry check, scaling, and the assistant.