Hamburg Steak
From Efficiency in home-making and first-aid to good cooking, 1915
Keep the cakes light and fluffy.
Presented as published in 1915. 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
1029Calories
147 gProtein
0 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories1029 kcal
Protein147 g
Carbohydrates0.4 g
Fiber0.1 g
Sugars0 g
Total Fat49 g
Saturated Fat19 g
Monounsaturated Fat23 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol449 mg
Sodium2783 mg
Potassium2288 mg
Calcium100 mg
Iron15 mg
Magnesium137 mg
Phosphorus1403 mg
Zinc36 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A7 mcg
Vitamin E1.2 mg
Vitamin K10 mcg
Vitamin B63.7 mg
Vitamin B1218 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)38 mg
Folate34 mcg
Choline419 mg
Caffeine0 mg
Water507 g
As published
This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 67. The excerpt below is the record exactly as published.
HAMBURG STEAK. 1 Yi pounds of beef chopped 1 teaspoon salt. in a meat cutter. x/\ teaspoon pepper. 2 tablespoons water
Cook this with the app: pantry check, scaling, and the assistant.