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Hamburg Steak
From Scientific cooking with scientific methods, 1911
Serves 2
Doctors advise against serving Hamburg steak from diet kitchen.
Presented as published in 1911. 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
735Calories
42 gProtein
13 gCarbs
61 gFat
Full nutrition (33 nutrients)
Calories735 kcal
Protein42 g
Carbohydrates13 g
Fiber0.7 g
Sugars0.8 g
Total Fat61 g
Saturated Fat23 g
Monounsaturated Fat24 g
Polyunsaturated Fat2.4 g
Cholesterol196 mg
Sodium232 mg
Potassium647 mg
Calcium46 mg
Iron4.9 mg
Magnesium45 mg
Phosphorus379 mg
Zinc8.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0.6 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.8 mg
Vitamin B126.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.3 mg
Folate44 mcg
Choline22 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 41. The excerpt below is the record exactly as published.
Hamburg Steak. One pound of lean, raw beef from round is best. Cut very fine, highly seasoned with salt, pepper and a little onion juice, and one egg slightly beaten. The best and most wholesome way of cooking this is to make into an oblong shaped loaf, and brown in a heavy frying-pan on all sides, then add to the pan one tablespoonful of butter and half a cup of water
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