gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Hamburg Steak
From The Henderson cook book, 1914
Serves 3
Presented as published in 1914. 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
442Calories
26 gProtein
0 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories442 kcal
Protein26 g
Carbohydrates0.5 g
Fiber0.1 g
Sugars0.2 g
Total Fat36 g
Saturated Fat15 g
Monounsaturated Fat16 g
Polyunsaturated Fat1.4 g
Cholesterol112 mg
Sodium89 mg
Potassium411 mg
Calcium13 mg
Iron2.8 mg
Magnesium26 mg
Phosphorus234 mg
Zinc5.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B124 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.4 mg
Folate12 mcg
Choline0.3 mg
Caffeine0 mg
Water91 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 9. The excerpt below is the record exactly as published.
HAMBURG STEAK. Chop finely 1 pound lean raw beef ; season highly with salt, pepper, a little sage and a few drops of onion juice
Cook this with the app: pantry check, scaling, and the assistant.