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HASHED BROWN POTATOES II
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
231Calories
8 gProtein
20 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories231 kcal
Protein8.2 g
Carbohydrates20 g
Fiber3.9 g
Sugars0.1 g
Total Fat14 g
Saturated Fat4.6 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol24 mg
Sodium552 mg
Potassium538 mg
Calcium55 mg
Iron7 mg
Magnesium39 mg
Phosphorus121 mg
Zinc0.9 mg
Copper1 mg
Manganese1.6 mg
Vitamin D0.1 mcg
Vitamin C5.8 mg
Vitamin A4.1 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.8 mg
Folate11 mcg
Choline17 mg
Caffeine0 mg
Water104 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 185. The excerpt below is the record exactly as published.
HASHED BROWN POTATOES II 2 cups cold, boiled potatoes, Salt chopped fine 1g cup bacon fat or fat tried 1% teaspoon pepper
Cook this with the app: pantry check, scaling, and the assistant.