Hamburg Roast
From Granite City cook book, 1900
Presented as published in 1900. 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
3302Calories
232 gProtein
40 gCarbs
239 gFat
Full nutrition (34 nutrients)
Calories3302 kcal
Protein232 g
Carbohydrates40 g
Fiber2.5 g
Sugars3.7 g
Total Fat239 g
Saturated Fat78 g
Monounsaturated Fat94 g
Polyunsaturated Fat31 g
Omega-30.6 g
Cholesterol958 mg
Sodium2319 mg
Potassium3112 mg
Calcium641 mg
Iron12 mg
Magnesium214 mg
Phosphorus2418 mg
Zinc30 mg
Copper1.2 mg
Manganese0.6 mg
Vitamin D14 mcg
Vitamin C0.3 mg
Vitamin A122 mcg
Vitamin E2.5 mg
Vitamin K3.7 mcg
Vitamin B64.6 mg
Vitamin B126.8 mcg
Thiamin (B1)5.1 mg
Riboflavin (B2)3.3 mg
Niacin (B3)77 mg
Folate83 mcg
Choline785 mg
Caffeine0 mg
Water688 g
As published
This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 15. The excerpt below is the record exactly as published.
HAMBURG ROAST. 2 lb ground beef, 1-4 lb salt pork 1-2 cup toasted bread crumbs 1-3 cup of water, 1 egg, 1-2 teaspoon salt, Finch of pepper, 1-4 cup of tomato catchup or chili sauce. 1 teaspoon of grated onion
Cook this with the app: pantry check, scaling, and the assistant.