Spanish Curry Hash

Name: Spanish Curry Hash
Ingredients: two tablespoons butter; three tablespoons chopped onions; one cup ground meat; one cup tomatoes; ten sliced olives; one tablespoon Worcestershire sauce; one chopped green sweet pepper; one-fourth teaspoon curry powder; one tablespoon flour; cup of any meat stock or hot water; one cup cooked rice

From California Mexican-Spanish cook book, 1914

Garnish with parsley and slices of hard-cooked egg.

Presented as published in 1914. 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

976Calories

64 gProtein

86 gCarbs

65 gFat

Full nutrition (34 nutrients)

Calories976 kcal

Protein64 g

Carbohydrates86 g

Fiber8.3 g

Sugars6.8 g

Total Fat65 g

Saturated Fat9.4 g

Monounsaturated Fat27 g

Polyunsaturated Fat3.5 g

Omega-30 g

Cholesterol226 mg

Sodium2667 mg

Potassium1392 mg

Calcium352 mg

Iron32 mg

Magnesium117 mg

Phosphorus679 mg

Zinc10 mg

Copper1.5 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C26 mg

Vitamin A114 mcg

Vitamin E6.5 mg

Vitamin K17 mcg

Vitamin B61.9 mg

Vitamin B1216 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.2 mg

Niacin (B3)22 mg

Folate176 mcg

Choline47 mg

Caffeine0 mg

Water968 g

As published

This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 10. The excerpt below is the record exactly as published.

Spanish Curry Hash Brown in two ta])lespoons butter, three table- spoons chopped onions, one cu]) ground meat, — one or more kinds, one cup tomatoes, ten sliced olives, one tablespoon Worcestershire sauce, o]ie chojjped green swc^et pep])er, one-fourth tea- spoon curry ]30wder, one tablespoon flour; add cup of any meat stock ov hot water; salt to taste;- add one cups cooked rice

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