Hamburg Steak
From The Edwardsville cook book, 1906
Presented as published in 1906. 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
6Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories5.8 kcal
Protein0.2 g
Carbohydrates1.5 g
Fiber0.6 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2334 mg
Potassium31 mg
Calcium12 mg
Iron0.2 mg
Magnesium4 mg
Phosphorus3.7 mg
Zinc0 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K3.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0.3 mg
Caffeine0 mg
Water0.3 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 58. The excerpt below is the record exactly as published.
HAMBURG STEAK. Graduate Nurse. Cut a piece of tender steak ^ an inch thick. Lay on a meat board and with a sharp knife scrape soft part until nothing is left but the tough, stringy fibres. Season this pulp with salt and pepper. Alake into little flat, round cakes a-i'i Il'ich thick and broil for 2 minutes. These may be served on rounds of buttered toast. PAN-BROILED OYSTERS. Graduate Nurse. Eight oysters will be enough for i person. Drain oysters on a cloth, making them as free from moisture as possible Heat an omelet pan, with a small lump of butter in it, very hot. Drop oysters, one by one, into pan, turning each before the next is put in. Work quickly, so that first will not be over-done before last is put in. When pan is full, shake a moment, turn the oysters quickly into a square covered disn with toast points in the corners. Season with salt
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