Hashed Brown Potatoes
From Food and health, 1916
Should have a nice brown crust.
Presented as published in 1916. 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
920Calories
22 gProtein
163 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories920 kcal
Protein22 g
Carbohydrates163 g
Fiber19 g
Sugars7.4 g
Total Fat22 g
Saturated Fat8.9 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat1.1 g
Cholesterol29 mg
Sodium62 mg
Potassium3860 mg
Calcium117 mg
Iron7.9 mg
Magnesium210 mg
Phosphorus539 mg
Zinc3 mg
Copper1 mg
Manganese1.4 mg
Vitamin D0.1 mcg
Vitamin C177 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K19 mcg
Vitamin B62.7 mg
Vitamin B120.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.3 mg
Niacin (B3)10 mg
Folate147 mcg
Choline109 mg
Caffeine0 mg
Water719 g
As published
This recipe was extracted from Food and health (1916) by Helen Kinne, page 42. The excerpt below is the record exactly as published.
a tablespoonful of flour, stirring the potato with one hand as you shake with the other. Pour in enough milk to barely cover the chopped potato. Set the saucepan in the coolest spot on the range, or on an oil stove with low flame, upon an asbestos mat; or turn all into an earthenware jar or baking dish, and bake slowly until it becomes creamy. 6. Potatoes warmed over in fat. This is an old-fashioned way and a good one. Have only a little fat in the frying pan ; and that very hot. The slices of potato will become brown as you turn them from side to side. 7. Hashed brown potato. This is a delicious way to warm up cold potatoes. Chop the potatoes. To a quart of chopped potato add a tablespoon- ful of flour. Heat a frying pan and melt in it two tablespoon- fuls of beef fat
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