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Vegetable Hash
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 2
Long, slow cooking causes the flavors of the vegetables to blend, giving it a rich taste.
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
134Calories
7 gProtein
18 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories134 kcal
Protein6.7 g
Carbohydrates18 g
Fiber4 g
Sugars8.8 g
Total Fat4.1 g
Saturated Fat2.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol15 mg
Sodium79 mg
Potassium341 mg
Calcium176 mg
Iron0.7 mg
Magnesium35 mg
Phosphorus172 mg
Zinc1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.2 mcg
Vitamin C2.9 mg
Vitamin A235 mcg
Vitamin E0.4 mg
Vitamin K21 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.9 mg
Folate17 mcg
Choline44 mg
Caffeine0 mg
Water185 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 30. The excerpt below is the record exactly as published.
Vegetable Hash. — To the ingredients of the above recipe add chopped beets, turnips, beans, or a little cabbage. One or all of these vegetables may be used. Moisten the mixture with milk
Cook this with the app: pantry check, scaling, and the assistant.