Portuguese Hash
From 365 breakfast dishes, 1901
Presented as published in 1901. 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
1358Calories
117 gProtein
8 gCarbs
114 gFat
Full nutrition (34 nutrients)
Calories1358 kcal
Protein117 g
Carbohydrates8.4 g
Fiber0.6 g
Sugars2.6 g
Total Fat114 g
Saturated Fat27 g
Monounsaturated Fat38 g
Polyunsaturated Fat19 g
Omega-30.1 g
Cholesterol1165 mg
Sodium3160 mg
Potassium1437 mg
Calcium202 mg
Iron8.3 mg
Magnesium132 mg
Phosphorus1141 mg
Zinc9 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D4.9 mcg
Vitamin C7.8 mg
Vitamin A516 mcg
Vitamin E3.6 mg
Vitamin K12 mcg
Vitamin B62.1 mg
Vitamin B123.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)34 mg
Folate129 mcg
Choline882 mg
Caffeine0 mg
Water617 g
As published
This recipe was extracted from 365 breakfast dishes (1901), page 37. The excerpt below is the record exactly as published.
2 tablespoonfuls of butter, a teaspoonful of salt and yi a cup of cream ; let boil up once and serve on hot buttered toast. 15.— Portuguese Hash. One pt. of cold chicken chopped fine ; put it into a saucepan with z tablespoonfuls of butter. Into another saucepan put ^ cup of chicken broth, chopped parsley and i stalk celery chopped fine, salt and pepper ; let this boil up and then tliicken with flour. Turn the chicken into the broth ; mix well and turn out on a hot platter. Into a frying-pan put the whites of 4 unbeaten eggs
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