pescatariangluten-freenut-freeegg-freesoy-free
German Hash
From How we cook in Tennessee .., 1906
Serves 1
Serve with a sauce made from one cup of milk and two hard boiled eggs chopped fine, adding butter, pepper, and salt to taste.
Presented as published in 1906. 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
387Calories
18 gProtein
77 gCarbs
2 gFat
Full nutrition (28 nutrients)
Calories387 kcal
Protein18 g
Carbohydrates77 g
Fiber15 g
Total Fat2 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.8 g
Cholesterol14 mg
Sodium1136 mg
Potassium1954 mg
Calcium206 mg
Iron28 mg
Magnesium142 mg
Phosphorus293 mg
Zinc2.1 mg
Copper4 mg
Manganese6 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A3 mcg
Vitamin B61.3 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.5 mg
Folate51 mcg
Water367 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 23. The excerpt below is the record exactly as published.
German Hash. — One can salmon, three large Irish potatoes, mash well together the salmon and potatoes, mix in butter, salt and pepper to taste. Shape into a loaf and bake. Use with a sauce made as follows : One cup milk, two hard boiled eggs chopped fine. Add butter, pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.