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Hamburg Steak
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 3
Better if allowed to stand before cooking.
Presented as published in 1901. 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
464Calories
28 gProtein
0 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories464 kcal
Protein28 g
Carbohydrates0.1 g
Fiber0 g
Sugars0.1 g
Total Fat38 g
Saturated Fat15 g
Monounsaturated Fat16 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol174 mg
Sodium113 mg
Potassium427 mg
Calcium21 mg
Iron3.1 mg
Magnesium28 mg
Phosphorus266 mg
Zinc5.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.5 mg
Vitamin B124.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.4 mg
Folate18 mcg
Choline49 mg
Caffeine0 mg
Water99 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 24. The excerpt below is the record exactly as published.
Hamburg Steak. — Chop finely one pound of lean, raw beef, season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.