Hashed Brown Potatoes

Name: Hashed Brown Potatoes
Ingredients: cold boiled potatoes; three tablespoonfuls of cream; half a teaspoonful of salt; a dash of pepper; a tablespoonful of butter

From My best 250 recipes, 1907

Presented as published in 1907. 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

501Calories

14 gProtein

79 gCarbs

27 gFat

Full nutrition (33 nutrients)

Calories501 kcal

Protein14 g

Carbohydrates79 g

Fiber15 g

Sugars0 g

Total Fat27 g

Saturated Fat9.1 g

Monounsaturated Fat3.2 g

Polyunsaturated Fat0.2 g

Cholesterol77 mg

Sodium2301 mg

Potassium1875 mg

Calcium232 mg

Iron27 mg

Magnesium138 mg

Phosphorus270 mg

Zinc2.1 mg

Copper3.9 mg

Manganese6 mg

Vitamin D0 mcg

Vitamin C23 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K1.1 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)5.5 mg

Folate45 mcg

Choline0 mg

Caffeine0 mg

Water378 g

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 31. The excerpt below is the record exactly as published.

HASHED BROWN POTATOES Chop cold boiled potatoes rather fine ; to each half-pint add three tablespoonfuls of cream, half a teaspoonful of salt and a dash of pepper; mix; put a tablespoonful of butter

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