Hamburgh Steak
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
178Calories
10 gProtein
28 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories178 kcal
Protein9.5 g
Carbohydrates28 g
Fiber5.1 g
Sugars13 g
Total Fat3.8 g
Saturated Fat1.5 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.2 g
Cholesterol22 mg
Sodium29 mg
Potassium536 mg
Calcium75 mg
Iron1.2 mg
Magnesium37 mg
Phosphorus147 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K1.6 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate60 mcg
Choline44 mg
Caffeine0 mg
Water287 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 56. The excerpt below is the record exactly as published.
Hamburgh Steak. Baked Potatoes. Canned Tomatoes. Bread and Butter. Salted Peanuts. Bananas. Supper. — Hominy Cakes with Maple Syrup. Crackers and Cheese Cake. Tea. Hamburgh Steak. — Pound a slice of round steak enough to break the tibre. Fry two or three onions
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