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Hashed Lamb a la Polonaise
From The table, 1889
Serves 4
Presented as published in 1889. 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
218Calories
17 gProtein
29 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories218 kcal
Protein17 g
Carbohydrates29 g
Fiber5.2 g
Sugars4.1 g
Total Fat9.8 g
Saturated Fat1.4 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol55 mg
Sodium2157 mg
Potassium798 mg
Calcium80 mg
Iron8.2 mg
Magnesium60 mg
Phosphorus208 mg
Zinc3 mg
Copper1.1 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0.8 mcg
Vitamin E0.2 mg
Vitamin K1.4 mcg
Vitamin B60.5 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.8 mg
Folate42 mcg
Choline10 mg
Caffeine0 mg
Water252 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 195. The excerpt below is the record exactly as published.
Hashed Lamb a la Polonaise. — Fry two chopped onions in a saucepan with an ounce of butter; add half a pound of cooked, hashed lamb to one pint of cooked, hashed potatoes (No. 1002). Season with a good tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Moisten with half a pint of broth, and cook for ten minutes. Place the hash on a hot dish, and arrange six poached eggs
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