Hashed Mutton
From The complete Indian housekeeper & cook, 1898
Hashes should only be warmed through, not cooked.
Presented as published in 1898. 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
60Calories
2 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories60 kcal
Protein1.7 g
Carbohydrates14 g
Fiber2.6 g
Sugars6.4 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6 mg
Potassium219 mg
Calcium35 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline9.2 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 182. The excerpt below is the record exactly as published.
Hashed Mutton is not thin shavings of meat, sodden, yet hard, 111 a thin gravy. Cut the mutton into thick slices, and again into pieces about two inches long. Flour and season with pepper and salt. 1 lit some good broth, one lump of sugar, one onion, and the squeeze of a lemon into a saucepan ; boil and thicken with flour and butter; add a taste of wine or sauce
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