Hash Piquante
From 365 breakfast dishes, 1901
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
1267Calories
82 gProtein
36 gCarbs
108 gFat
Full nutrition (34 nutrients)
Calories1267 kcal
Protein82 g
Carbohydrates36 g
Fiber6.2 g
Sugars13 g
Total Fat108 g
Saturated Fat38 g
Monounsaturated Fat35 g
Polyunsaturated Fat6.9 g
Omega-30 g
Cholesterol380 mg
Sodium362 mg
Potassium1628 mg
Calcium154 mg
Iron8.9 mg
Magnesium138 mg
Phosphorus846 mg
Zinc17 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0.3 mcg
Vitamin E0.6 mg
Vitamin K3.2 mcg
Vitamin B61 mg
Vitamin B1211 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)29 mg
Folate157 mcg
Choline20 mg
Caffeine0 mg
Water569 g
As published
This recipe was extracted from 365 breakfast dishes (1901), page 16. The excerpt below is the record exactly as published.
Hash Piquante. Fry 2 sliced onions in 2 tablespoonfuls of butter until well browned. Add J^ a pt, of stock, I teaspoonful of Worcestershire sauce, I of tarragon vinegar and i of curry powder, a pinch of sugar, salt and pepper. Let this come to a boil and then sin hour. Thicken with 1 tables Put into this sauce a pound mutton
Cook this with the app: pantry check, scaling, and the assistant.