gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Meat Hash
From Miss Parloa's new cook book and marketing guide, 1880
Serves 3
Can use hot mashed potatoes if cold ones are unavailable.
Presented as published in 1880. 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
529Calories
30 gProtein
44 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories529 kcal
Protein30 g
Carbohydrates44 g
Fiber7.4 g
Sugars0 g
Total Fat29 g
Saturated Fat11 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.5 g
Cholesterol148 mg
Sodium673 mg
Potassium1413 mg
Calcium113 mg
Iron18 mg
Magnesium93 mg
Phosphorus332 mg
Zinc5.5 mg
Copper2.2 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61 mg
Vitamin B126 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.4 mg
Folate34 mcg
Choline0 mg
Caffeine0 mg
Water330 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 174. The excerpt below is the record exactly as published.
Meat Hash. Chop rather fine any kind of cold meat ; corned beef is, however, the best. To each pint add one pint and a half of cold boiled potatoes, chopped fine ; one table-spoonful of butter and one cupful of stock ; or, if no stock is on hand, two-thirds of a cupful of hot water
Cook this with the app: pantry check, scaling, and the assistant.