Vegetable Hash
From Left-overs made palatable, 1902
Presented as published in 1902. 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
1036Calories
24 gProtein
227 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories1036 kcal
Protein24 g
Carbohydrates227 g
Fiber42 g
Sugars74 g
Total Fat15 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol31 mg
Sodium234 mg
Potassium6306 mg
Calcium592 mg
Iron6.3 mg
Magnesium314 mg
Phosphorus813 mg
Zinc4.5 mg
Copper1.1 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C443 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K276 mcg
Vitamin B62.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.1 mg
Folate714 mcg
Choline56 mg
Caffeine0 mg
Water1566 g
As published
This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 27. The excerpt below is the record exactly as published.
VEGETABLE HASH From the remains of a boiled dinner there are generally enough left-overs to make a vegetable hash. Chop coarsely cabbage, turnips, parsnips, potatoes and a half carrot. Combine these in equal quantities and 82 Left-Overs to each pint of the vegetables use a tablespoon of butter melted in a spider. Pepper and salt to taste and add two and one-half tablespoons of brown stock
Cook this with the app: pantry check, scaling, and the assistant.