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Meat Hash Spanish
From The Times cook book, no. 2, 1905
Serves 2
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
593Calories
37 gProtein
24 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories593 kcal
Protein37 g
Carbohydrates24 g
Fiber2.5 g
Sugars7.7 g
Total Fat38 g
Saturated Fat17 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.2 g
Cholesterol206 mg
Sodium448 mg
Potassium1119 mg
Calcium75 mg
Iron8.8 mg
Magnesium61 mg
Phosphorus362 mg
Zinc7.1 mg
Copper0.6 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A11 mcg
Vitamin E1.1 mg
Vitamin K3.4 mcg
Vitamin B60.8 mg
Vitamin B129 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate37 mcg
Choline18 mg
Caffeine0 mg
Water336 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 8. The excerpt below is the record exactly as published.
MEAT HASH SPANISH. Mrs. G. G. Watters, 715 Temple street, Los Angeles- Chop fine cold meat— beef, lamb or veal — about one pint; also chop one medium-sized onion; mix with meat, season with salt; put in bake pan; spread over top teacupful stewed toma- toe
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