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Spanish Hash

A historical recipe from California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger.

A historical recipe

California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes, by Bertha Haffner-Ginger. Project Gutenberg eBook #39586.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Also printed in: California Mexican-Spanish cookbook (1914).

Source and licence

From California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger. Digitised by Project Gutenberg, eBook #39586 (https://www.gutenberg.org/ebooks/39586). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Spain. Associated with Spain by a demonym leading its title: Spanish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Put a layer of seasoned whipped potatoes one inch thick in a shallow baking pan.
  2. Another layer of finely chopped beef, lamb, veal, fish, or fowl;
  3. seasoned with salt and pepper and a little onion browned in lard;
  4. prepare a top layer of one cup onions, one green and one sweet red pepper, one tablespoon parsley, teaspoon chili powder or pulp, salt, tablespoon flour--all browned in two tablespoons lard.
  5. Add one-half can tomatoes;
  6. cook till thick;
  7. spread over meat layer, sprinkle with bread crumbs, bits of cheese and bake.
  8. Dainty when baked in individual dishes.