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Hashed Brown Potatoes

Name: Hashed Brown Potatoes
Yield: 1 servings
Ingredients: one pint of cold boiled potatoes; butter; two tablespoonsful of milk; a teaspoon of flour; salt; pepper

From The Monmouth Baptist ladies' cook book, 1907

Serves 1

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

378Calories

14 gProtein

81 gCarbs

1 gFat

Full nutrition (32 nutrients)

Calories378 kcal

Protein14 g

Carbohydrates81 g

Fiber15 g

Sugars1.5 g

Total Fat1.5 g

Saturated Fat0.7 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol3.7 mg

Sodium1135 mg

Potassium1879 mg

Calcium240 mg

Iron27 mg

Magnesium139 mg

Phosphorus276 mg

Zinc2.1 mg

Copper4 mg

Manganese6 mg

Vitamin D0.3 mcg

Vitamin C23 mg

Vitamin A9.7 mcg

Vitamin E0 mg

Vitamin B61.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)5.7 mg

Folate49 mcg

Choline5.4 mg

Water377 g

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 36. The excerpt below is the record exactly as published.

HASHED BROWX POATOES. Mrs. J. A. Joel. Chop one pint of cold boiled potatoes fine, put enough butter into the frying pan to cover the bottom well, add two tablespoonsful of milk, a teaspoon of flour, salt and pepper

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