School of Cookery Hash

Name: School of Cookery Hash
Ingredients: About 6 slices cold meat.; 3 medium-sized onions (scalded).; 1 oz. dripping.; 1 oz. flour, or more.; 1 pint stock or water.; Salt and pepper.; Salt and pepper.

From Cookery book and general axioms for plain cookery, 1890

(1) It can be garnished with a wall of mashed potatoes or sippets of toast. (2) The gravy is easier to mix smoothly with cold stock or water than with hot.

Presented as published in 1890. 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

942Calories

35 gProtein

71 gCarbs

58 gFat

Full nutrition (33 nutrients)

Calories942 kcal

Protein35 g

Carbohydrates71 g

Fiber7.7 g

Sugars19 g

Total Fat58 g

Saturated Fat21 g

Monounsaturated Fat25 g

Polyunsaturated Fat8.2 g

Cholesterol186 mg

Sodium162 mg

Potassium1263 mg

Calcium134 mg

Iron7.8 mg

Magnesium86 mg

Phosphorus401 mg

Zinc6.2 mg

Copper0.6 mg

Manganese0.8 mg

Vitamin D1.4 mcg

Vitamin C39 mg

Vitamin A0 mcg

Vitamin E0.9 mg

Vitamin K1.8 mcg

Vitamin B61.1 mg

Vitamin B126.8 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.9 mg

Niacin (B3)10 mg

Folate143 mcg

Choline62 mg

Caffeine0 mg

Water993 g

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 32. The excerpt below is the record exactly as published.

SCHOOL OF COOKERY HASH. Ingredients : — About 6 slices cold meat. 3 medium-sized onions (scalded). 1 oz. dripping. 1 oz. flour, or more. 1 pint stock or water. Salt and pepper.

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