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
123Calories
8 gProtein
18 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories123 kcal
Protein7.5 g
Carbohydrates18 g
Fiber6.6 g
Sugars1.5 g
Total Fat4.6 g
Saturated Fat1.9 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol7.1 mg
Sodium657 mg
Potassium421 mg
Calcium114 mg
Iron3.2 mg
Magnesium50 mg
Phosphorus100 mg
Zinc1.5 mg
Copper0.4 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate24 mcg
Choline19 mg
Caffeine0 mg
Water6.6 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 60. The excerpt below is the record exactly as published.
HAMBURG STEAK. 2 tbsp. chopped beef. 1-6 tsp. salt. Pepper
Cook this with the app: pantry check, scaling, and the assistant.