Hamburg Steak
From Simple cooking of wholesome food for the farm home, 1913
Presented as published in 1913. 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
1402Calories
85 gProtein
3 gCarbs
114 gFat
Full nutrition (34 nutrients)
Calories1402 kcal
Protein85 g
Carbohydrates2.9 g
Fiber0.5 g
Sugars1.4 g
Total Fat114 g
Saturated Fat46 g
Monounsaturated Fat49 g
Polyunsaturated Fat5.1 g
Omega-30 g
Cholesterol522 mg
Sodium340 mg
Potassium1330 mg
Calcium70 mg
Iron9.4 mg
Magnesium86 mg
Phosphorus807 mg
Zinc17 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C1.2 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.3 mcg
Vitamin B61.6 mg
Vitamin B1213 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)16 mg
Folate60 mcg
Choline149 mg
Caffeine0 mg
Water310 g
As published
This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 4. The excerpt below is the record exactly as published.
Hamburg Steak. — Chop finely one pound lean raw beef; sea- son highly with salt, pepper, and a few drops of onion juice or one-half shallot finely chopped. Shape, cook, and serve as meat Cakes. A few gratings of nutmeg and one egg slightly beaten
Cook this with the app: pantry check, scaling, and the assistant.