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Hamburger Stock
From The Times cook book, no. 2, 1905
Serves 3
This stock is a good foundation for several kinds of soup.
Presented as published in 1905. 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
469Calories
16 gProtein
79 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories469 kcal
Protein16 g
Carbohydrates79 g
Fiber3 g
Sugars8.4 g
Total Fat9.8 g
Saturated Fat2.1 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat3.8 g
Omega-30.3 g
Cholesterol6 mg
Sodium719 mg
Potassium210 mg
Calcium279 mg
Iron5.6 mg
Magnesium42 mg
Phosphorus184 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A1.5 mcg
Vitamin E0.4 mg
Vitamin K16 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.1 mg
Folate153 mcg
Choline22 mg
Caffeine0 mg
Water358 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 26. The excerpt below is the record exactly as published.
hamburger steak (raw) and .put over the fire in cold water
Cook this with the app: pantry check, scaling, and the assistant.