Hachis a la Toulousaine

Name: Hachis a la Toulousaine
Ingredients: one pint of cold roast beef; a calf's brain; two tablespoonfuls of melted butter; one tablespoonful of anchovy sauce; the yolks of four eggs; salt, pepper, and spice to taste

From High living, 1904

Presented as published in 1904. 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

1096Calories

127 gProtein

2 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories1096 kcal

Protein127 g

Carbohydrates2.2 g

Fiber0 g

Sugars1.5 g

Total Fat61 g

Saturated Fat27 g

Monounsaturated Fat24 g

Polyunsaturated Fat5.6 g

Omega-30.2 g

Cholesterol1081 mg

Sodium2073 mg

Potassium1966 mg

Calcium231 mg

Iron11 mg

Magnesium167 mg

Phosphorus1369 mg

Zinc21 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D4 mcg

Vitamin C0.1 mg

Vitamin A505 mcg

Vitamin E4 mg

Vitamin K7.7 mcg

Vitamin B63.3 mg

Vitamin B126.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.5 mg

Niacin (B3)30 mg

Folate162 mcg

Choline1018 mg

Caffeine0 mg

Water518 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 12. The excerpt below is the record exactly as published.

HACHIS A LA TOULOUSAINE (Italian Hash) — Chop one pint of cold roast beef with a calf's brain which has been parboiled. Add two tablespoonfuls of melted butter and one tablespoonful of anchovy sauce, 18 the yolks of four eggs, salt, pepper, and spice to taste

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