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Vegetable Hash

Name: Vegetable Hash
Yield: 1 servings
Ingredients: Equal parts of cabbage, beets, and turnips; as much potato as there is of all the other vegetables; add a little salt; add a little pepper; put a spoonful of drippings in the frying-pan

From Mrs. Lincoln's Boston cook book, 1884

Serves 1

Presented as published in 1884. 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

272Calories

4 gProtein

35 gCarbs

13 gFat

Full nutrition (33 nutrients)

Calories272 kcal

Protein4.2 g

Carbohydrates35 g

Fiber5.5 g

Sugars7.3 g

Total Fat13 g

Saturated Fat3.8 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat3 g

Cholesterol13 mg

Sodium24 mg

Potassium952 mg

Calcium57 mg

Iron1.2 mg

Magnesium47 mg

Phosphorus123 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0.6 mcg

Vitamin C62 mg

Vitamin A0 mcg

Vitamin E0.4 mg

Vitamin K3 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)1.6 mg

Folate95 mcg

Choline34 mg

Caffeine0 mg

Water228 g

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 137. The excerpt below is the record exactly as published.

vegetable hash. Vegetable Hash, — Equal parts of cahhage^ beets, and tur- nips, and as mwoh. potato as there is of all the other vege- tables. Chop all very fine ; add a little salt and pepper ; put a spoonful of drippings in the frying-pan

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