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Spiced Hash
From The Times cook book, no. 2, 1905
Serves 1
Good served cold or hot.
Presented as published in 1905. 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
1014Calories
38 gProtein
46 gCarbs
75 gFat
Full nutrition (34 nutrients)
Calories1014 kcal
Protein38 g
Carbohydrates46 g
Fiber6.5 g
Sugars9.9 g
Total Fat75 g
Saturated Fat26 g
Monounsaturated Fat28 g
Polyunsaturated Fat15 g
Omega-30.8 g
Cholesterol570 mg
Sodium5021 mg
Potassium1480 mg
Calcium382 mg
Iron5.4 mg
Magnesium83 mg
Phosphorus710 mg
Zinc4.6 mg
Copper0.3 mg
Manganese1.9 mg
Vitamin D3.4 mcg
Vitamin C39 mg
Vitamin A345 mcg
Vitamin E2.8 mg
Vitamin K16 mcg
Vitamin B60.6 mg
Vitamin B122.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)7.9 mg
Folate77 mcg
Choline440 mg
Caffeine0 mg
Water367 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 153. The excerpt below is the record exactly as published.
SPICED HASH. Miss K. M. Phil- ips, 1235 West Seventh street, Los Angeles.— Take the remains of cold steak or any roasted or boiled meat, chop fine and mix with well mashed potatoes, and add two eggs; season to taste with salt, pepper, nutmeg, mace and cloves
Cook this with the app: pantry check, scaling, and the assistant.