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Hashed Browned Potatoes
From A calendar of dinners, with 615 recipes, 1913
Serves 1
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
673Calories
15 gProtein
106 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories673 kcal
Protein15 g
Carbohydrates106 g
Fiber12 g
Sugars5.2 g
Total Fat23 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium268 mg
Potassium2618 mg
Calcium78 mg
Iron5.3 mg
Magnesium140 mg
Phosphorus365 mg
Zinc1.9 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C111 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K11 mcg
Vitamin B61.7 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.5 mg
Folate99 mcg
Choline74 mg
Caffeine0 mg
Water559 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 124. The excerpt below is the record exactly as published.
Hashed Browned Potatoes Carrots en Casserole Custard Souffle, Foamy Sauce Coffee * Hashed Browned Potatoes—Sprinkle 2% cups cold boiled potato cubes with salt and white pepper to suit taste. Melt 114% tablespoons Crisco; add 1 tablespoon flour and % cup brown stock
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