gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free

Hash

Name: Hash
Yield: 1 servings
Ingredients: any kind of left-over meat; a large onion; as many cold potatoes as the meat and onions together; add salt and pepper to taste; fry in either butter or dripping; Add water

From The Cook County cook book, 1912

Serves 1

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

402Calories

6 gProtein

40 gCarbs

25 gFat

Full nutrition (33 nutrients)

Calories402 kcal

Protein5.9 g

Carbohydrates40 g

Fiber7.5 g

Sugars6.4 g

Total Fat25 g

Saturated Fat7.5 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.9 g

Cholesterol26 mg

Sodium382 mg

Potassium830 mg

Calcium103 mg

Iron9.4 mg

Magnesium60 mg

Phosphorus125 mg

Zinc0.9 mg

Copper1.4 mg

Manganese2.2 mg

Vitamin D1.2 mcg

Vitamin C19 mg

Vitamin A0 mcg

Vitamin E0.8 mg

Vitamin K0.6 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2 mg

Folate44 mcg

Choline40 mg

Caffeine0 mg

Water275 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 252. The excerpt below is the record exactly as published.

HASH.— Take any kind of left-over meat and mince fine, add a large onion, Chen add as many cold potatoes as the meat and onions together, add salt and pepper to taste, and fry in either but- ter or dripping. Add water

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