vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Hash and Eggs
From The New century cook book, 1899
Serves 4
Presented as published in 1899. 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
As published
This recipe was extracted from The New century cook book (1899), page 33. The excerpt below is the record exactly as published.
Hash and Eggs. Chop up meat for hash, add chopped potatoes, and just a little flour to hold it together; moisten flour with a little water; salt and pepper, grease gem pans and fill each pan nearly half full of hash, then break an egg in the remaining half, or on top of hash; salt and pepper and a little butter
Cook this with the app: pantry check, scaling, and the assistant.