Savory Hash

Name: Savory Hash
Ingredients: Three quarters of a pound of cold meat; one Spanish onion; one ounce of butter; one ounce of flour; one teaspoonful of salt; one-half teaspoonful of pepper; one dessert spoonful of catsup; one dessert spoonful of Harvey's sauce; one-half pint of second stock; one carrot; one turnip

From My mother's cook book, 1902

Presented as published in 1902. 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

1102Calories

64 gProtein

78 gCarbs

82 gFat

Full nutrition (34 nutrients)

Calories1102 kcal

Protein64 g

Carbohydrates78 g

Fiber7.1 g

Sugars24 g

Total Fat82 g

Saturated Fat25 g

Monounsaturated Fat26 g

Polyunsaturated Fat3.7 g

Omega-30 g

Cholesterol369 mg

Sodium3196 mg

Potassium2211 mg

Calcium142 mg

Iron13 mg

Magnesium114 mg

Phosphorus666 mg

Zinc11 mg

Copper0.9 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C60 mg

Vitamin A515 mcg

Vitamin E1.1 mg

Vitamin K12 mcg

Vitamin B61.7 mg

Vitamin B1213 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.6 mg

Niacin (B3)21 mg

Folate196 mcg

Choline38 mg

Caffeine0 mg

Water766 g

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 30. The excerpt below is the record exactly as published.

Savory Hash. — Three quarters of a pound of cold meat, one Spanish onion, one ounce of butter, one ounce of flour, one teaspoonful of salt, one-half teaspoonful of pepper, one dessert spoonful of catsup, one dessert spoon- ful of Harvey's sauce, one-half pint of second stock, one carrot, one turnip

Cook this with the app: pantry check, scaling, and the assistant.