Hamburg Steak
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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
676Calories
134 gProtein
0 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories676 kcal
Protein134 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat16 g
Saturated Fat5.9 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol367 mg
Sodium295 mg
Potassium1837 mg
Calcium73 mg
Iron8.1 mg
Magnesium68 mg
Phosphorus1311 mg
Zinc20 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A14 mcg
Vitamin E1.3 mg
Vitamin K7.3 mcg
Vitamin B63.8 mg
Vitamin B1212 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)39 mg
Folate23 mcg
Choline375 mg
Caffeine0 mg
Water300 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 41. The excerpt below is the record exactly as published.
Hamburg Steak Chop the round of beef fine and season with salt and pepper, and if desired, a little onion
Cook this with the app: pantry check, scaling, and the assistant.