Hash on Toast

Name: Hash on Toast
Ingredients: Chop meat fine; dredge once or twice with flour; Add pepper; and salt; a little butter; a little water to moisten it; Arrange slices of toast

From The cooking garden, 1885

Presented as published in 1885. 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

583Calories

54 gProtein

72 gCarbs

18 gFat

Full nutrition (33 nutrients)

Calories583 kcal

Protein54 g

Carbohydrates72 g

Fiber3.5 g

Sugars7.4 g

Total Fat18 g

Saturated Fat1.4 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat3.4 g

Cholesterol217 mg

Sodium1346 mg

Potassium951 mg

Calcium364 mg

Iron6.2 mg

Magnesium116 mg

Phosphorus676 mg

Zinc9.3 mg

Copper1.8 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C7.1 mg

Vitamin A4.7 mcg

Vitamin E0.3 mg

Vitamin K4.1 mcg

Vitamin B60.4 mg

Vitamin B1221 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.5 mg

Niacin (B3)12 mg

Folate241 mcg

Choline19 mg

Caffeine0 mg

Water463 g

As published

This recipe was extracted from The cooking garden (1885) by Emily Huntington, page 20. The excerpt below is the record exactly as published.

HASH ON TOAST. Chop meat fine, and dredge once or twice with flour. Add pepper and salt. Put it into frying-pan with a little butter and water to moisten it. Do not brown. Arrange slices of toast

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