gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free

Hamburg Steak

Name: Hamburg Steak
Yield: 3 servings
Ingredients: two pounds round or rump steak; two tablespoons melted butter; Pepper and salt the meat to taste; Pepper and salt the meat to taste

From The new practical housekeeping, 1890

Serves 3

Any kind of meat can be used.

Presented as published in 1890. 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

633Calories

91 gProtein

0 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories633 kcal

Protein91 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat30 g

Saturated Fat12 g

Monounsaturated Fat10 g

Polyunsaturated Fat1.5 g

Omega-30.3 g

Cholesterol255 mg

Sodium167 mg

Potassium1293 mg

Calcium17 mg

Iron9 mg

Magnesium88 mg

Phosphorus770 mg

Zinc12 mg

Copper0.4 mg

Manganese0 mg

Vitamin D0.6 mcg

Vitamin C0 mg

Vitamin A98 mcg

Vitamin E1.9 mg

Vitamin K0.6 mcg

Vitamin B60.8 mg

Vitamin B126.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)12 mg

Folate0.3 mcg

Choline1.7 mg

Caffeine0 mg

Water188 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 350. The excerpt below is the record exactly as published.

two pounds round or rump steak into small pieces and pass through a chopping machine, or have butcher chop very fine, or the meat may be scraped off the fibres with a heavy tin or iron spoon. Pepper and salt the meat to taste, mix in two tablespoons melted butter

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