Hash à la Bourgeoise (Hot)

Name: Hash à la Bourgeoise (Hot)
Ingredients: 2 oz. of cooked ham; 4 oz. mushrooms; 2 finely chopped shallots; a little brown sauce; the same of tomato sauce; pepper; salt; a grate of nutmeg; fried potatoes

From Entrees made easy, 1905

Presented as published in 1905. 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

186Calories

18 gProtein

18 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories186 kcal

Protein18 g

Carbohydrates18 g

Fiber4 g

Sugars9.1 g

Total Fat5.4 g

Saturated Fat1.6 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat0.8 g

Cholesterol33 mg

Sodium812 mg

Potassium993 mg

Calcium40 mg

Iron2.7 mg

Magnesium46 mg

Phosphorus301 mg

Zinc2.4 mg

Copper0.5 mg

Manganese0.3 mg

Vitamin D0.7 mcg

Vitamin C13 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0.5 mcg

Vitamin B60.5 mg

Vitamin B120.4 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.6 mg

Niacin (B3)7.5 mg

Folate41 mcg

Choline76 mg

Caffeine0 mg

Water244 g

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 15. The excerpt below is the record exactly as published.

Hash & la Bourgeoise (Hot). Cut some cold roast beef into dice, cut up 2 oz. of cooked ham, and 4 oz. mushrooms. Fry 2 finely chopped shallots or a small onion in butter or dripping, and the ham and mushrooms, and finally the meat, stirring it all well together for a few seconds. Pour on to this a little brown sauce, and the same of tomato sauce, season with pepper, salt, and a grate of nutmeg, and simmer very gently for £ an hour. Serve garnished with fried potatoes

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