Hash

Name: Hash
Ingredients: Four pounds of cold boiled meat (not pork); one large parboiled onion; two pounds of boiled or baked potatoes; about a pint of hot water; enough lard or butter into a frying pan to well cover the bottom when melted

From Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ..., 1885

Corned beef hash requires little salt for seasoning.

Presented as published in 1885. 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

849Calories

19 gProtein

196 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories849 kcal

Protein19 g

Carbohydrates196 g

Fiber19 g

Sugars15 g

Total Fat1.1 g

Saturated Fat0.3 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium56 mg

Potassium3662 mg

Calcium94 mg

Iron3.1 mg

Magnesium219 mg

Phosphorus443 mg

Zinc3 mg

Copper1.8 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C129 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K21 mcg

Vitamin B62.9 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)13 mg

Folate119 mcg

Choline132 mg

Caffeine0 mg

Water1305 g

As published

This recipe was extracted from Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 19. The excerpt below is the record exactly as published.

Hash. Four pounds of cold boiled meat (not pork) or corned beef, free from bone or gristle, one large par- boiled onion, and two pounds of boiled or baked po- tatoes are chopped and mixed together, seasoned with pepper and salt, and stirred up with about a pint of hot water. Put enough lard or butter into a frying pan to well cover the bottom when melted

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