Hash

Name: Hash
Ingredients: equal parts of chopped, cooked meat; equal parts of chopped, boiled potatoes; 1 tbsp. butter or beef drippings; 2 tbsp. hot water; salt; pepper; onion juice; parsley

From A handbook of home economics, 1912

Presented as published in 1912. 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

238Calories

4 gProtein

26 gCarbs

14 gFat

Full nutrition (33 nutrients)

Calories238 kcal

Protein4.3 g

Carbohydrates26 g

Fiber5 g

Sugars0 g

Total Fat14 g

Saturated Fat4 g

Monounsaturated Fat5.8 g

Polyunsaturated Fat3.2 g

Cholesterol14 mg

Sodium376 mg

Potassium611 mg

Calcium68 mg

Iron9.1 mg

Magnesium45 mg

Phosphorus81 mg

Zinc0.7 mg

Copper1.3 mg

Manganese2 mg

Vitamin D0.6 mcg

Vitamin C7.8 mg

Vitamin A0 mcg

Vitamin E0.4 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.8 mg

Folate15 mcg

Choline16 mg

Caffeine0 mg

Water146 g

As published

This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 14. The excerpt below is the record exactly as published.

Hash Mix and heat together equal parts of chopped, cooked meat and chopped, boiled potatoes. If dry, add 1 tbsp. butter or beef drippings, and 2 tbsp. hot water, to every 2 c. of hash. Season with salt and pepper, adding onion juice, parsley

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