Potatoes and Onions, Hashed
From Camp cookery (Kephart), 1910
Enjoy a good thing!
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
291Calories
8 gProtein
67 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories291 kcal
Protein7.8 g
Carbohydrates67 g
Fiber8.9 g
Sugars8.8 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium24 mg
Potassium1494 mg
Calcium71 mg
Iron2.7 mg
Magnesium84 mg
Phosphorus215 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C70 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K6.6 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.4 mg
Folate74 mcg
Choline45 mg
Caffeine0 mg
Water371 g
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 61. The excerpt below is the record exactly as published.
Potatoes and Onions, Hashed. — Slice two pota- toes to one onion. Parboil together about fifteen minutes in salt
Cook this with the app: pantry check, scaling, and the assistant.