Hamburg Steak
From Blue Ribbon and Pure Gold cook book, 1905
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
1465Calories
89 gProtein
6 gCarbs
118 gFat
Full nutrition (34 nutrients)
Calories1465 kcal
Protein89 g
Carbohydrates6 g
Fiber0 g
Sugars6 g
Total Fat118 g
Saturated Fat48 g
Monounsaturated Fat50 g
Polyunsaturated Fat5.3 g
Omega-30 g
Cholesterol536 mg
Sodium385 mg
Potassium1463 mg
Calcium214 mg
Iron9.2 mg
Magnesium98 mg
Phosphorus921 mg
Zinc17 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B61.7 mg
Vitamin B1213 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)16 mg
Folate55 mcg
Choline169 mg
Caffeine0 mg
Water405 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 19. The excerpt below is the record exactly as published.
Hamburg Steak—Force through a meat chopper, or finely chop, one pound lean raw beef; season highly with salt, pepper, and a few drops onion juice, and add # cup milk. Shape, cook, and serve as Meat Cakes. A few gratings of Pure Gold nutmeg and one egg slightly beaten
Cook this with the app: pantry check, scaling, and the assistant.