Hamburg Roast

Name: Hamburg Roast
Ingredients: Twenty-five cents Hamburg steak; one cup bread crumbs; one cup tomato juice; one onion, chopped fine; pepper it well; one egg

From Durham cook book ..., 1921

Recipe by Miss Maggie Albright.

Presented as published in 1921. 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

663Calories

27 gProtein

117 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories663 kcal

Protein27 g

Carbohydrates117 g

Fiber15 g

Sugars20 g

Total Fat12 g

Saturated Fat3.3 g

Monounsaturated Fat3.1 g

Polyunsaturated Fat3.5 g

Omega-30.1 g

Cholesterol186 mg

Sodium1495 mg

Potassium1366 mg

Calcium395 mg

Iron9.8 mg

Magnesium137 mg

Phosphorus407 mg

Zinc3 mg

Copper0.8 mg

Manganese4.6 mg

Vitamin D1 mcg

Vitamin C184 mg

Vitamin A143 mcg

Vitamin E1.7 mg

Vitamin K55 mcg

Vitamin B60.6 mg

Vitamin B120.8 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)9.3 mg

Folate221 mcg

Choline191 mg

Caffeine0 mg

Water414 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 6. The excerpt below is the record exactly as published.

HAMBURG ROAST. Twenty-five cents Hamburg steak, one cup bread crumbs, one cup tomato juice, one onion, chopped fine, pepper it well, one egg

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