Hamburg Steak
From Lillian Massey school recipes, 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
1221Calories
71 gProtein
15 gCarbs
95 gFat
Full nutrition (34 nutrients)
Calories1221 kcal
Protein71 g
Carbohydrates15 g
Fiber3.1 g
Sugars6.4 g
Total Fat95 g
Saturated Fat39 g
Monounsaturated Fat42 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol294 mg
Sodium2574 mg
Potassium1310 mg
Calcium78 mg
Iron7.8 mg
Magnesium86 mg
Phosphorus658 mg
Zinc14 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K4.4 mcg
Vitamin B61.5 mg
Vitamin B1211 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)14 mg
Folate57 mcg
Choline9.4 mg
Caffeine0 mg
Water361 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 17. The excerpt below is the record exactly as published.
HAMBURG STEAK, Chop finely 14 lbs. lean raw beef; add 1 tsp. salt, pepper, and, if desired, a few drops onion juice
Cook this with the app: pantry check, scaling, and the assistant.