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Baked Hamburg

Name: Baked Hamburg
Yield: 2 servings
Ingredients: 1% pounds beef; 1% tablespoonfuls chopped onion; 1 egg; iM, teaspoonfuls salt; % teaspoonful pepper

From The farm cook & rule book, 1923

Serves 2

Presented as published in 1923. 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

553Calories

77 gProtein

1 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories553 kcal

Protein77 g

Carbohydrates1 g

Fiber0.3 g

Sugars0.1 g

Total Fat27 g

Saturated Fat10 g

Monounsaturated Fat13 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol318 mg

Sodium844 mg

Potassium1190 mg

Calcium66 mg

Iron7.9 mg

Magnesium73 mg

Phosphorus753 mg

Zinc19 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0.8 mcg

Vitamin C0.2 mg

Vitamin A44 mcg

Vitamin E0.9 mg

Vitamin K5.8 mcg

Vitamin B61.9 mg

Vitamin B129.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)19 mg

Folate30 mcg

Choline283 mg

Caffeine0 mg

Water264 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 62. The excerpt below is the record exactly as published.

Baked Hamburg 1% pounds beef 1% tablespoonfuls chopped onion 1 egg iM, teaspoonfuls salt % teaspoonful pepper

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