Pan-Broiled Hamburger Steak
From Metropolitan cook book, 1918
Adding oatmeal mush enhances the dish.
Presented as published in 1918. 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
1526Calories
88 gProtein
25 gCarbs
117 gFat
Full nutrition (34 nutrients)
Calories1526 kcal
Protein88 g
Carbohydrates25 g
Fiber2.6 g
Sugars18 g
Total Fat117 g
Saturated Fat49 g
Monounsaturated Fat49 g
Polyunsaturated Fat4.5 g
Omega-30 g
Cholesterol365 mg
Sodium366 mg
Potassium1796 mg
Calcium371 mg
Iron8.6 mg
Magnesium121 mg
Phosphorus988 mg
Zinc17 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C11 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B61.8 mg
Vitamin B1213 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)16 mg
Folate60 mcg
Choline53 mg
Caffeine0 mg
Water608 g
As published
This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 20. The excerpt below is the record exactly as published.
PAN-BROILED HAMBURGER STEAK Chop finely one pound lean raw beef; season highly with salt, pepper and a few drops of onion juice. Add | cup milk gradually; knead dough until spongy and shape into cakes. Heat ia frying pan, rub with the fat of meat and pan-broil the steaks. Turn cakes often during the cooking. One cup left-over oatmeal mush
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