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Vegetable Hash
From Tried favourites cookery book, 1909
Serves 3
Presented as published in 1909. 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
515Calories
8 gProtein
59 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories515 kcal
Protein8.2 g
Carbohydrates59 g
Fiber7.2 g
Sugars4.1 g
Total Fat32 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0.1 g
Cholesterol91 mg
Sodium76 mg
Potassium1493 mg
Calcium99 mg
Iron2.5 mg
Magnesium80 mg
Phosphorus230 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C61 mg
Vitamin A167 mcg
Vitamin E0.2 mg
Vitamin K11 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.4 mg
Folate62 mcg
Choline38 mg
Caffeine0 mg
Water335 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 76. The excerpt below is the record exactly as published.
Vegetable Hash. 1 quart potatoes. 1 Carrot, 1 Small Beet. 1 White Turnip, a stick Celery, and a few Onions, Nut Butter. . Place potatoes finely sliced, chopped carrot and onion, and the beetroot and turnip, out veiy small, also celery cut in short lengths, in pan with 2 tablespoonfuls water. Cover closely and simmer slowly on top of stove. When hot, pour over them a cup of boiling nut cream, made by stirring 1 tablespoonful of nut butter
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