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Hamburg Steak
From The new Annie Dennis cook book, 1905
Serves 6
Presented as published in 1905. 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
838Calories
63 gProtein
0 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories838 kcal
Protein63 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat64 g
Saturated Fat32 g
Monounsaturated Fat23 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol298 mg
Sodium173 mg
Potassium997 mg
Calcium69 mg
Iron5.3 mg
Magnesium67 mg
Phosphorus610 mg
Zinc12 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A245 mcg
Vitamin E1.9 mg
Vitamin K6.7 mcg
Vitamin B61.9 mg
Vitamin B124.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)19 mg
Folate34 mcg
Choline268 mg
Caffeine0 mg
Water208 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 74. The excerpt below is the record exactly as published.
Hamburg Steak Grind good round steak in a meat mill, and make into loaves four inches square, and three-quarters of an inch thick. Grease a broiler and let it be very hot. Place the steaks in the broiler until brown, and then turn with a battercake turner, and brown on the other side, being careful to have it brown but rare. Place on a dish and sprinkle with salt and pepper. Then pour over it (for four pounds of steak), one cupful of melted butter
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