gluten-freedairy-freenut-freeegg-freesoy-free
Salt-Fish Hash
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Use enough drippings to fry the hash; add butter if needed.
Presented as published in 1885. 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
589Calories
60 gProtein
0 gCarbs
37 gFat
Full nutrition (31 nutrients)
Calories589 kcal
Protein60 g
Carbohydrates0 g
Fiber0 g
Total Fat37 g
Saturated Fat13 g
Monounsaturated Fat17 g
Polyunsaturated Fat4.6 g
Omega-30 g
Cholesterol257 mg
Sodium1864 mg
Potassium819 mg
Calcium73 mg
Iron1.3 mg
Magnesium78 mg
Phosphorus1379 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A14 mcg
Vitamin E2.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B127.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate1.1 mcg
Water410 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 126. The excerpt below is the record exactly as published.
SALT-FISH HASH. Chop cold boiled salt fish fine, after removing all the skin and bones ; chop twice as much boiled potato as there is fish ; allow a quarter of a pound of fat salt pork
Cook this with the app: pantry check, scaling, and the assistant.