Hash

Name: Hash
Ingredients: two cups cold boiled potatoes; one cup chopped meat; one-half to one-quarter cupful of the water; one tablespoonful butter

From Physical culture cook book, 1901

Presented as published in 1901. 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

556Calories

56 gProtein

77 gCarbs

14 gFat

Full nutrition (33 nutrients)

Calories556 kcal

Protein56 g

Carbohydrates77 g

Fiber15 g

Sugars0 g

Total Fat14 g

Saturated Fat0.6 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat1.1 g

Cholesterol216 mg

Sodium1822 mg

Potassium2612 mg

Calcium418 mg

Iron29 mg

Magnesium217 mg

Phosphorus787 mg

Zinc10 mg

Copper5.5 mg

Manganese6.4 mg

Vitamin D0 mcg

Vitamin C30 mg

Vitamin A4.7 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B61.4 mg

Vitamin B1221 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)12 mg

Folate149 mcg

Choline0 mg

Caffeine0 mg

Water657 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 39. The excerpt below is the record exactly as published.

Hash. — Corned beef makes the best hash, and pot roast comes next. Roast beef is not' so good. Take two cups cold boiled pota- toes, chopped, and one cup chopped meat ; put in frying pan with one-half to one-quarter cup- ful of the water the corned beef was boiled in, according as it is more or less salty (or use water if other meat is used), one tablespoonful butter

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