Hash
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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
293Calories
6 gProtein
39 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories293 kcal
Protein6.5 g
Carbohydrates39 g
Fiber7.6 g
Sugars0 g
Total Fat13 g
Saturated Fat3.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3.1 g
Cholesterol13 mg
Sodium564 mg
Potassium926 mg
Calcium104 mg
Iron14 mg
Magnesium68 mg
Phosphorus123 mg
Zinc1 mg
Copper2 mg
Manganese3 mg
Vitamin D0.6 mcg
Vitamin C12 mg
Vitamin A0.2 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.8 mg
Folate24 mcg
Choline16 mg
Caffeine0 mg
Water213 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 42. The excerpt below is the record exactly as published.
Hash Chop cooked meat, using a small amount of fat. Add an equal amount of chopped cold boiled potatoes. Season with salt and pepper and a little chopped onion. Put 2 or 3 tb. hot water in an iron frying pan and 1 tb. drippings
Cook this with the app: pantry check, scaling, and the assistant.