Hamburg Steak
From Standard Paper-Bag Cookery, 1912
Ensure to use quality cuts for best results.
Presented as published in 1912. 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
871Calories
94 gProtein
0 gCarbs
52 gFat
Full nutrition (32 nutrients)
Calories871 kcal
Protein94 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat52 g
Saturated Fat21 g
Monounsaturated Fat23 g
Polyunsaturated Fat2 g
Cholesterol331 mg
Sodium254 mg
Potassium1483 mg
Calcium91 mg
Iron7.9 mg
Magnesium100 mg
Phosphorus903 mg
Zinc17 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.6 mg
Vitamin K6.4 mcg
Vitamin B62.8 mg
Vitamin B126.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)28 mg
Folate50 mcg
Choline392 mg
Caffeine0 mg
Water303 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 26. The excerpt below is the record exactly as published.
Hamburg Steak. — Hamburg steak, which is too of- ten a delusion and a snare as furnished by the inexperi- enced cook, can be so manipulated in paper bag cookery as to emerge a very delectable and decorative dish. In the first place never telephone for hamburg steak nor buy that already chopped and mounded ostentatiously on a platter with a garnish of parsley. Naturally the butcher works up his trimmings and inferior cuts into this comparatively inexpensive and much patronized form. Having purchased your cut of round steak in the slice, its lack of natural fat must be made up by the addi- tion of a little beef suet (preferably from the kidney). A piece of suet the size of a butter nut
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Cook this with the app: pantry check, scaling, and the assistant.