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Hamburg Steak
From The white ribbon cook book, 1894
Serves 2
Presented as published in 1894. 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
527Calories
50 gProtein
22 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories527 kcal
Protein50 g
Carbohydrates22 g
Fiber5.7 g
Sugars6.4 g
Total Fat38 g
Saturated Fat11 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol197 mg
Sodium4987 mg
Potassium1130 mg
Calcium140 mg
Iron5.5 mg
Magnesium87 mg
Phosphorus517 mg
Zinc9.1 mg
Copper0.4 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A3.4 mcg
Vitamin E1 mg
Vitamin K24 mcg
Vitamin B61.6 mg
Vitamin B123.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)14 mg
Folate56 mcg
Choline207 mg
Caffeine0 mg
Water289 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 29. The excerpt below is the record exactly as published.
Hamburg Steak — This is a nice way to cook Hamburg steak: Chop fine 1 pound of round steak, add 2 small onions, chopped fine, and pepper and salt to taste. Flour your hands, take two tablespoonful of the mixture and make into small, flat cakes- Have a large lump of butter very hot
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