vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Heavenly Hash
From The Times cook book, no. 2, 1905
Serves 3
Presented as published in 1905. 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
571Calories
8 gProtein
128 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories571 kcal
Protein8.5 g
Carbohydrates128 g
Fiber12 g
Sugars95 g
Total Fat7.1 g
Saturated Fat2.5 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.2 g
Cholesterol245 mg
Sodium403 mg
Potassium1319 mg
Calcium138 mg
Iron1.5 mg
Magnesium90 mg
Phosphorus175 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D1.2 mcg
Vitamin C149 mg
Vitamin A120 mcg
Vitamin E1.3 mg
Vitamin K1.4 mcg
Vitamin B61.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.3 mg
Folate153 mcg
Choline230 mg
Caffeine0 mg
Water400 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 116. The excerpt below is the record exactly as published.
HEAVENLY HASH. Mrs. J. M. Reed, 5822 Monte Vista street, Highland Park, Cal.— Beat yolks of four eggs till very thick; beat into them gradually one cup of powdered sugar, and one-half teaspoon salt; beat until sugar is dissolved. Add juice of two lemons and beat again. Peel and slice thin six bananas and four oranges
Cook this with the app: pantry check, scaling, and the assistant.