Vegetable Hash
From 365 breakfast dishes, 1901
Presented as published in 1901. 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
2462Calories
14 gProtein
24 gCarbs
256 gFat
Full nutrition (33 nutrients)
Calories2462 kcal
Protein14 g
Carbohydrates24 g
Fiber8 g
Sugars5.7 g
Total Fat256 g
Saturated Fat93 g
Monounsaturated Fat121 g
Polyunsaturated Fat30 g
Cholesterol165 mg
Sodium95 mg
Potassium495 mg
Calcium51 mg
Iron2 mg
Magnesium46 mg
Phosphorus203 mg
Zinc2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D8.9 mcg
Vitamin C6.1 mg
Vitamin A404 mcg
Vitamin E0.7 mg
Vitamin K43 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.4 mg
Folate37 mcg
Choline88 mg
Caffeine0 mg
Water174 g
As published
This recipe was extracted from 365 breakfast dishes (1901), page 22. The excerpt below is the record exactly as published.
Vegetable Hash, Chop equal parts of boiled vegetables, such as potatoes, beets, carrots, onions, parsnips, etc. Mix well together. Put slices of salt pork in a frying-pan, and when well cooked take them out and chop fine ; add to the hash. Turn the hash into the pan in which the pork was fried and cook until very hot. Turn out on a hot platter and garnish with parsley
Cook this with the app: pantry check, scaling, and the assistant.