American
Hashed Potatoes
From What to eat, how to serve it, 1891
Presented as published in 1891. 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
466Calories
13 gProtein
77 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories466 kcal
Protein13 g
Carbohydrates77 g
Fiber15 g
Sugars0 g
Total Fat13 g
Saturated Fat5.1 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat1.6 g
Cholesterol12 mg
Sodium1143 mg
Potassium1830 mg
Calcium202 mg
Iron27 mg
Magnesium135 mg
Phosphorus243 mg
Zinc2 mg
Copper3.9 mg
Manganese6 mg
Vitamin D0.3 mcg
Vitamin C23 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.5 mg
Folate45 mcg
Choline5.4 mg
Caffeine0 mg
Water350 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 22. The excerpt below is the record exactly as published.
Hashed Potatoes. Tea. Coffee. Fined ScaUopa. — Stew the scallops five minutes in their own liquor. Take out, drain, and roll first in egg, then in fine cracker crumbs. Fry to a light brown in deep fat, I lay on a sheet of brown paper in a hot colan- der, and serve on»a small napkin laid on a heated dish. Light Loaf. — One cup milk, one tablespoon- f ul sugar, one tablespoonful butter, two eggs, two cups flour, two teaspoonf uls baking-pow- der, saltspoonf ul salt. Beat the eggs light ; add the butter, melted, the sugar, salt, milk, and, last, the flour sifted with the baking-powder. Bake in one loaf, and serve hot. Hashed Potatoes. — Chop cold potatoes fine, 86 FAMILY BREAKFASTS FOE WINTER have ready in a pan a tablespoonf ul of bacon dripping made very hot, stir into this two cupfuls of the potatoes
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