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Hashed Beef on Toast
From Miss Parloa's kitchen companion, 1887
Serves 2
If using water instead of stock, add a tablespoon of butter before spreading the beef.
Presented as published in 1887. 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
563Calories
59 gProtein
47 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories563 kcal
Protein59 g
Carbohydrates47 g
Fiber2.1 g
Sugars4.8 g
Total Fat13 g
Saturated Fat4.3 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat2.2 g
Omega-30.2 g
Cholesterol140 mg
Sodium561 mg
Potassium926 mg
Calcium246 mg
Iron6.9 mg
Magnesium81 mg
Phosphorus589 mg
Zinc9.9 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K2.6 mcg
Vitamin B61.5 mg
Vitamin B122.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)19 mg
Folate35 mcg
Choline211 mg
Caffeine0 mg
Water325 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 133. The excerpt below is the record exactly as published.
Hashed Beef on Toast. Chop pieces of cold roast beef rather fine, and season well with salt and pepper. To each pint of meat add a level table-spoonful of flour. Stir well, and add a small teacupful of soup stock or water. Put the mixture into a small stew-pan, and after covering, simmer gently for twenty minutes. Meanwhile toast six slices of bread
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