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Stewed Hash
From The new Kentucky home cook book, 1884
Serves 4
Presented as published in 1884. 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
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 22. The excerpt below is the record exactly as published.
STEWED HASH. Chop any kind of cold meat very fine ; add a little minced onion, pepper, and salt; slice some Irish potatoes
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