Vegetable Hash

Ingredients

• a quart of the mixed vegetables
• one large table-spoonful of butter or beef drippings
• one-third of a cupful of water or milk
• season with salt
• season with pepper

Method

1. 1

   Chop rather coarse the cabbage, turnips, parsnips, and about half of a small carrot.

2. 2

   Use with each quart of the mixed vegetables one large tablespoonful of butter or beef drippings.

3. 3

   Season with salt and pepper, and add one-third of a cupful of water or milk.

4. 4

   Put the mixture into a frying-pan, cover it, and cook slowly for half an hour, stirring occasionally.

5. 5

   Serve very hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 146. The excerpt below is the record exactly as published.

Vegetable Hash. The hashes that may be prepared from the remains of a boiled dinner are by some folk thought to be even more palatable than the dinner itself. Here is a receipt for a hash made from vegetables : Chop rather coarse the cabbage, turnips, parsnips, and about half of a small carrot. Use with each quart of the mixed vegetables one large table-spoonful of butter or beef drippings. Season with salt and pepper, and add one-third of a cup- ful of water or milk

Cook this with the app: pantry check, scaling, and the assistant.