Hashed Brown Potatoes
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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
477Calories
18 gProtein
87 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories477 kcal
Protein18 g
Carbohydrates87 g
Fiber15 g
Sugars6.3 g
Total Fat19 g
Saturated Fat3.8 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol45 mg
Sodium1343 mg
Potassium2030 mg
Calcium359 mg
Iron28 mg
Magnesium149 mg
Phosphorus375 mg
Zinc2.5 mg
Copper4 mg
Manganese6.1 mg
Vitamin D0.1 mcg
Vitamin C23 mg
Vitamin A99 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B61.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.9 mg
Folate57 mcg
Choline2.3 mg
Caffeine0 mg
Water451 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 16. The excerpt below is the record exactly as published.
Hashed Brown Potatoes Chop 1 pt. cold boiled potatoes, season highly with salt and pepper, moisten them with £ c. white sauce. Put 1 ts. lard and butter mixed
Cook this with the app: pantry check, scaling, and the assistant.