Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
109
Calories
0g
Protein
12g
Fat
2g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon butter
- pepper
- salt
- parsley
Directions
1
Dice rather small any left over mutton, and add half the quantity chopped boiled potato. Brown an onion and a pepper, both chopped, in a pan with 1 tablespoon butter, add the hash, season with salt and pepper, moisten well with broth, or left over soup, or hot water, cover the pan and set in the oven for 50 minutes. Dress the hash nicely on a hot dish, sprinkle with chopped parsley and serve. It may be served as the centre of a platter of hot boiled rice.
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive