gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Hamburger Steak
From How we cook in Tennessee .., 1906
Serves 1
None
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
929Calories
96 gProtein
19 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories929 kcal
Protein96 g
Carbohydrates19 g
Fiber5.6 g
Sugars5 g
Total Fat53 g
Saturated Fat21 g
Monounsaturated Fat23 g
Polyunsaturated Fat2.2 g
Cholesterol331 mg
Sodium258 mg
Potassium1759 mg
Calcium143 mg
Iron9.1 mg
Magnesium116 mg
Phosphorus935 mg
Zinc17 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 mcg
Vitamin E1.9 mg
Vitamin K6.4 mcg
Vitamin B62.9 mg
Vitamin B126.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)28 mg
Folate72 mcg
Choline402 mg
Caffeine0 mg
Water481 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 22. The excerpt below is the record exactly as published.
Hamburger Steak. — Take one pound of round steak without flat or stringy pieces ; grind it up fine ; season with pepper, salt and a little onion. Make into cakes as large as a biscuit, but flat. Have ready a frying pan with hot lard, or butter is bet- ter. Fry the steak brown. Garnish with celery and two or three slices of lemon
Cook this with the app: pantry check, scaling, and the assistant.