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Hamburg Balls
From The farm cook & rule book, 1923
Serves 1
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
877Calories
94 gProtein
1 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories877 kcal
Protein94 g
Carbohydrates1.4 g
Fiber0.3 g
Sugars0.6 g
Total Fat52 g
Saturated Fat21 g
Monounsaturated Fat23 g
Polyunsaturated Fat2 g
Cholesterol331 mg
Sodium255 mg
Potassium1505 mg
Calcium94 mg
Iron7.9 mg
Magnesium101 mg
Phosphorus907 mg
Zinc17 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A0 mcg
Vitamin E1.6 mg
Vitamin K6.4 mcg
Vitamin B62.8 mg
Vitamin B126.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)28 mg
Folate53 mcg
Choline393 mg
Caffeine0 mg
Water317 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 65. The excerpt below is the record exactly as published.
Hamburg Balls Put 1 pound of round steak through the food grinder and sea- son highly with salt, pepper and a few drops of onion juice
Cook this with the app: pantry check, scaling, and the assistant.