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Pork (Hashed)
From The white ribbon cook book, 1894
Serves 1
Presented as published in 1894. 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
489Calories
14 gProtein
73 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories489 kcal
Protein14 g
Carbohydrates73 g
Fiber19 g
Sugars13 g
Total Fat22 g
Saturated Fat7 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol5.3 mg
Sodium112 mg
Potassium919 mg
Calcium270 mg
Iron10 mg
Magnesium142 mg
Phosphorus209 mg
Zinc3.7 mg
Copper1.6 mg
Manganese7.2 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A21 mcg
Vitamin E1 mg
Vitamin K15 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.5 mg
Folate146 mcg
Choline33 mg
Caffeine0 mg
Water432 g
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 30. The excerpt below is the record exactly as published.
Pork (Hashed) — Some remnants of cold roast pork, pepper and salt to taste, 2 onions, 2 blades of mace, 1 teaspoonful of flour, 1 teaspoonful of vinegar, 2 cloves, 3^ pint of gravy.
Cook this with the app: pantry check, scaling, and the assistant.