Russian Hamburg Steak
From Foods of the foreign-born in relation to health, 1922
A cream sauce with horseradish can be used instead of Madeira sauce.
Presented as published in 1922. 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
2563Calories
170 gProtein
83 gCarbs
174 gFat
Full nutrition (34 nutrients)
Calories2563 kcal
Protein170 g
Carbohydrates83 g
Fiber5.9 g
Sugars7 g
Total Fat174 g
Saturated Fat123 g
Monounsaturated Fat42 g
Polyunsaturated Fat8.3 g
Omega-30.1 g
Cholesterol656 mg
Sodium3040 mg
Potassium2625 mg
Calcium339 mg
Iron22 mg
Magnesium197 mg
Phosphorus1706 mg
Zinc39 mg
Copper0.8 mg
Manganese1.2 mg
Vitamin D1.9 mcg
Vitamin C3.2 mg
Vitamin A109 mcg
Vitamin E5.9 mg
Vitamin K93 mcg
Vitamin B64 mg
Vitamin B1219 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)2.1 mg
Niacin (B3)45 mg
Folate212 mcg
Choline604 mg
Caffeine0 mg
Water523 g
As published
This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 23. The excerpt below is the record exactly as published.
Russian Hamburg Steak Chop one and one-half pounds of beef fine or put through meat-chopper; season with salt and pepper and work in one-quarter pound of butter substitute, working it in with a wooden spoon. Flour a board and turn the chopped meat on it. Divide into eight parts, roll with a little fiour into balls, and flatten into cakes about one- half inch thick. Beat up an egg and add a tablespoon of olive oil ; blend well together ; dip the steaks in this and then into fine bread crumbs
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