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Hash
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Stewed tomatoes or onion juice can improve the hash.
Presented as published in 1901. 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
606Calories
12 gProtein
77 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories606 kcal
Protein12 g
Carbohydrates77 g
Fiber15 g
Sugars8.2 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat4.9 g
Omega-30.4 g
Cholesterol66 mg
Sodium4870 mg
Potassium1588 mg
Calcium269 mg
Iron3.7 mg
Magnesium107 mg
Phosphorus319 mg
Zinc1.7 mg
Copper0.4 mg
Manganese3.6 mg
Vitamin D0.8 mcg
Vitamin C0.5 mg
Vitamin A249 mcg
Vitamin E1.8 mg
Vitamin K52 mcg
Vitamin B60.6 mg
Vitamin B121 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5 mg
Folate32 mcg
Choline83 mg
Caffeine0 mg
Water362 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 30. The excerpt below is the record exactly as published.
Hash. — Chop the meat as in the pre- ceding recipe. To each cup of meat add two cups mashed potatoes, one-half table- spoonful salt and a sprinkle of pepper. Mash together thoroughly. Put one-half table- spoonful dripping
Cook this with the app: pantry check, scaling, and the assistant.