Hashed Potatoes

Name: Hashed Potatoes
Ingredients: Wash and pare enough potatoes to make a pint; put two tablespoons of butter or bacon fat; add one tablespoon of vinegar; sprinkle with salt and pepper

From The home science cook book, 1902

Presented as published in 1902. 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

590Calories

9 gProtein

79 gCarbs

27 gFat

Full nutrition (33 nutrients)

Calories590 kcal

Protein9.2 g

Carbohydrates79 g

Fiber9.4 g

Sugars3.7 g

Total Fat27 g

Saturated Fat11 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.2 g

Cholesterol26 mg

Sodium68 mg

Potassium1911 mg

Calcium55 mg

Iron3.6 mg

Magnesium104 mg

Phosphorus257 mg

Zinc1.4 mg

Copper0.5 mg

Manganese0.7 mg

Vitamin D0.7 mcg

Vitamin C89 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K9 mcg

Vitamin B61.3 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.1 mg

Niacin (B3)4.8 mg

Folate67 mcg

Choline66 mg

Caffeine0 mg

Water370 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 69. The excerpt below is the record exactly as published.

Hashed Potatoes. Wash and pare enough potatoes to make a pint. Chop quite fine and soak ten minutes in cold water. Drain, put two tablespoons of butter or bacon fat in a spider, add the potatoes, sprinkle with salt and pepper; add one tablespoon of vinegar

Cook this with the app: pantry check, scaling, and the assistant.