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Hamburg Steaks
From Miss Parloa's kitchen companion, 1887
Serves 2
Alternatively, fry in fat from crisped salt pork.
Presented as published in 1887. 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
678Calories
134 gProtein
1 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories678 kcal
Protein134 g
Carbohydrates0.6 g
Fiber0.2 g
Sugars0.1 g
Total Fat16 g
Saturated Fat6 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol367 mg
Sodium2628 mg
Potassium1849 mg
Calcium77 mg
Iron8.2 mg
Magnesium69 mg
Phosphorus1313 mg
Zinc20 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A14 mcg
Vitamin E1.3 mg
Vitamin K8.2 mcg
Vitamin B63.8 mg
Vitamin B1212 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)39 mg
Folate23 mcg
Choline375 mg
Caffeine0 mg
Water303 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 129. The excerpt below is the record exactly as published.
Hamburg Steaks. Have the butcher chop two pounds of the round of beef very fine. Season it with half a teaspoonful of pepper, two teaspoonfuls of salt, and one of onion juice
Cook this with the app: pantry check, scaling, and the assistant.