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Hamburg Steak
From The home cook book, 1905
Serves 1
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
999Calories
159 gProtein
17 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories999 kcal
Protein159 g
Carbohydrates17 g
Fiber6.6 g
Sugars0.8 g
Total Fat30 g
Saturated Fat10 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol417 mg
Sodium214 mg
Potassium1665 mg
Calcium146 mg
Iron15 mg
Magnesium149 mg
Phosphorus1051 mg
Zinc27 mg
Copper0.8 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A6.8 mcg
Vitamin E2.3 mg
Vitamin K48 mcg
Vitamin B62.2 mg
Vitamin B128 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)27 mg
Folate62 mcg
Choline598 mg
Caffeine0 mg
Water282 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 52. The excerpt below is the record exactly as published.
HAMBURG STEAK Qioose a pound of round beef, remove all gristle, etc., and chop very fine, or run through your meat chopper. Or have your butcher run it through his meat chopper when you buy. Mix in a little salt, a bit of minced onion or onion- juice if your taste so directs, and also a dash of pepper
Cook this with the app: pantry check, scaling, and the assistant.