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Hamburg Steak

Name: Hamburg Steak
Yield: 10 servings
Ingredients: 9 pounds lean meat; 2 teaspoons salt; 1 teaspoon pepper; 1 tablespoon onion juice

From The Blue grass cook book, 1904

Serves 10

To get onion juice, peel an onion and cut in pieces and squeeze through lemon squeezer.

Presented as published in 1904. 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

626Calories

108 gProtein

0 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories626 kcal

Protein108 g

Carbohydrates0.3 g

Fiber0.1 g

Sugars0.1 g

Total Fat18 g

Saturated Fat9 g

Monounsaturated Fat6.9 g

Polyunsaturated Fat1.1 g

Omega-30.2 g

Cholesterol359 mg

Sodium728 mg

Potassium1446 mg

Calcium22 mg

Iron12 mg

Magnesium94 mg

Phosphorus850 mg

Zinc26 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A12 mcg

Vitamin E0.5 mg

Vitamin K6.1 mcg

Vitamin B61.7 mg

Vitamin B1210 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)25 mg

Folate29 mcg

Choline351 mg

Caffeine0 mg

Water279 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 32. The excerpt below is the record exactly as published.

HAMBURG STEAK Miss Elise White 9, pounds lean meat, 2 teaspoons salt, 1 teaspoon pepper, 1 tablespoon onion juice

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