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Hamburg Steak

Name: Hamburg Steak
Yield: 1 servings
Ingredients: One-half pound round steak; One-half teaspoonful butter; Salt; pepper; and toast

From Twentieth century 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

508Calories

49 gProtein

14 gCarbs

29 gFat

Full nutrition (33 nutrients)

Calories508 kcal

Protein49 g

Carbohydrates14 g

Fiber0.7 g

Sugars1.6 g

Total Fat29 g

Saturated Fat10 g

Monounsaturated Fat12 g

Polyunsaturated Fat1.5 g

Cholesterol171 mg

Sodium261 mg

Potassium775 mg

Calcium75 mg

Iron4.8 mg

Magnesium56 mg

Phosphorus478 mg

Zinc8.8 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.9 mg

Vitamin K4 mcg

Vitamin B61.4 mg

Vitamin B123.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)15 mg

Folate51 mcg

Choline200 mg

Caffeine0 mg

Water160 g

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 149. The excerpt below is the record exactly as published.

HAMBURG STEAK (Blazer). One-half pound round steak. One-half teaspoonful butter. Salt, pepper and toast

Cook this with the app: pantry check, scaling, and the assistant.