Texas Hash
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Will serve 6 to 8.
Presented as published in 1957. 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
2681Calories
167 gProtein
146 gCarbs
159 gFat
Full nutrition (34 nutrients)
Calories2681 kcal
Protein167 g
Carbohydrates146 g
Fiber32 g
Sugars83 g
Total Fat159 g
Saturated Fat49 g
Monounsaturated Fat51 g
Polyunsaturated Fat4.8 g
Omega-30 g
Cholesterol218 mg
Sodium11610 mg
Potassium6317 mg
Calcium336 mg
Iron44 mg
Magnesium433 mg
Phosphorus2238 mg
Zinc39 mg
Copper2.1 mg
Manganese2.4 mg
Vitamin D1.4 mcg
Vitamin C318 mg
Vitamin A34 mcg
Vitamin E3.1 mg
Vitamin K14 mcg
Vitamin B61.8 mg
Vitamin B124.5 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.9 mg
Folate712 mcg
Choline513 mg
Caffeine0 mg
Water1294 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 42. The excerpt below is the record exactly as published.
TEXAS HASH 2 C. minced Onion 1 ¢. diced Green 3 Tho. Shortening Pepper 1 Lb. chopped Beef 1 Qt. canned Tomatoes 3/4 C. uncooked Rice 1 tsp. Chili Powder 1 tsp. Salt
Cook this with the app: pantry check, scaling, and the assistant.