Lamb Hash with Green Peppers

Name: Lamb Hash with Green Peppers
Ingredients: one pint of cooked lamb; one pint of cooked potatoes; one finely chopped green pepper; a cup of soup stock; a small piece of butter; salt; nutmeg

From Louis' every woman's cook book, 1910

Presented as published in 1910. 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

1806Calories

140 gProtein

96 gCarbs

105 gFat

Full nutrition (33 nutrients)

Calories1806 kcal

Protein140 g

Carbohydrates96 g

Fiber16 g

Sugars5.5 g

Total Fat105 g

Saturated Fat39 g

Monounsaturated Fat39 g

Polyunsaturated Fat7.8 g

Cholesterol500 mg

Sodium5628 mg

Potassium3644 mg

Calcium305 mg

Iron38 mg

Magnesium270 mg

Phosphorus1232 mg

Zinc27 mg

Copper5 mg

Manganese6.9 mg

Vitamin D0 mcg

Vitamin C25 mg

Vitamin A40 mcg

Vitamin E2.1 mg

Vitamin K5.4 mcg

Vitamin B61.8 mg

Vitamin B1212 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.6 mg

Niacin (B3)39 mg

Folate153 mcg

Choline21 mg

Caffeine0 mg

Water816 g

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 50. The excerpt below is the record exactly as published.

LAMB HASH WITH GREEN PEPPERS ^ To one pint of cooked lamb add one pint of cooked potatoes, both ingredients chopped very fine. Fry one finely chopped green pepper in butter for a few minutes, then add the lamb and potatoes, and moisten the whole with a cup of soup stock and let it simmer slowly for about ten minutes. If the potatoes are mealy they will thicken the hash sufficiently. Season with salt and nut- meg, add a small piece of butter

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