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Hash, Common
From Cassell's dictionary of cookery, 1892
Serves 3
Probable cost, 2d., exclusive of the cold meat. Sufficient for three persons.
Presented as published in 1892. 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
375Calories
26 gProtein
2 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories375 kcal
Protein26 g
Carbohydrates1.5 g
Fiber0 g
Sugars1.2 g
Total Fat29 g
Saturated Fat12 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.3 g
Cholesterol106 mg
Sodium146 mg
Potassium385 mg
Calcium24 mg
Iron2.4 mg
Magnesium35 mg
Phosphorus246 mg
Zinc5.3 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A1.5 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B123.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9.3 mg
Folate29 mcg
Choline0.7 mg
Caffeine0 mg
Water178 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 708. The excerpt below is the record exactly as published.
Hash, Common. — Cut a poimd of mut- ton into thin slices. Season with salt and pepper, and dredge a little flour over them. Stew a finely-minced onion in half a pint of stock or water for thirty minutes. Flavour it vdih. a table-spoonful of mushroom ketchup
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