Hamburg Steak
From Blue Ribbon cook book, 1905
Presented as published in 1905. 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
1399Calories
83 gProtein
7 gCarbs
113 gFat
Full nutrition (34 nutrients)
Calories1399 kcal
Protein83 g
Carbohydrates7.1 g
Fiber0.6 g
Sugars5.9 g
Total Fat113 g
Saturated Fat47 g
Monounsaturated Fat48 g
Polyunsaturated Fat4.3 g
Omega-30 g
Cholesterol350 mg
Sodium2648 mg
Potassium1425 mg
Calcium198 mg
Iron8.5 mg
Magnesium96 mg
Phosphorus825 mg
Zinc17 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.1 mg
Vitamin K3.8 mcg
Vitamin B61.6 mg
Vitamin B1213 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)16 mg
Folate32 mcg
Choline22 mg
Caffeine0 mg
Water368 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 19. The excerpt below is the record exactly as published.
Hamburg Steak—Force through a meat chopper, or finely chop, one pound lean, raw beef; season highly with salt, pepper, and a few drops onion juice, and add 34 cup milk. Shape, cook, and serve as Meat Cakes. A few gratings of nutmeg and 1 egg, slightly beaten
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