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Hamburgh Steak
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Presented as published in 1884. 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
504Calories
45 gProtein
28 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories504 kcal
Protein45 g
Carbohydrates28 g
Fiber5.1 g
Sugars13 g
Total Fat23 g
Saturated Fat9.2 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.9 g
Cholesterol146 mg
Sodium124 mg
Potassium1092 mg
Calcium109 mg
Iron4.1 mg
Magnesium74 mg
Phosphorus485 mg
Zinc8.2 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K4 mcg
Vitamin B61.6 mg
Vitamin B123 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)13 mg
Folate79 mcg
Choline191 mg
Caffeine0 mg
Water401 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 133. The excerpt below is the record exactly as published.
Hamburgh Steak, — Pound a slice of round steak enough to break the fibre. Fry two or three onions^ minced fine, in hutter until slightly browned. Spread the onions over the meat, fold the ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three minutes. Spread with butter^ salt, and pepper
Cook this with the app: pantry check, scaling, and the assistant.