Vegetable Hash
From The Institute cook book, 1913
Serves 2
If properly cooked, there will be a rich brown crust formed on the outside.
Presented as published in 1913. 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
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 68. The excerpt below is the record exactly as published.
VEGETABLE HASH Hash may be made with one or many vegetables and with or without the addition of meat and fish. Potato is the most useful vegetable for hash, because it combines well with meat or other vegetables. The vegetables must be chopped fine, well seasoned with salt and pepper, and parsley, onion, chives or green pepper if desired, and moistened with stock, milk or water, using a quar- ter of a cup to a pint of hash. Melt a half tablespoon of butter or savorj^ drippings
Cook this with the app: pantry check, scaling, and the assistant.