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Turkey 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
Nutrition per serving
101Calories
3 gProtein
16 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories101 kcal
Protein2.9 g
Carbohydrates16 g
Fiber1.9 g
Sugars0.8 g
Total Fat3.1 g
Saturated Fat1.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol6.4 mg
Sodium2503 mg
Potassium117 mg
Calcium69 mg
Iron1.5 mg
Magnesium18 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.7 mcg
Vitamin E0.1 mg
Vitamin K10 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate11 mcg
Choline0.7 mg
Caffeine0 mg
Water129 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 30. The excerpt below is the record exactly as published.
TURKEY HASH. Cut the turkey into small pieces, and put them into a stew-pan, with one pint of water, salt and pepper; add the dressing and gravy left; boil twenty minutes; if too thick, add more boiling water; if too thin, put in one dessert- The New Kentucky Home Cook Book. 65 spoonful of flour mixed smoothly in a little cream. Have ready pieces of bread nicely toasted
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