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Spanish Hamburg Soup

Name: Spanish Hamburg Soup
Yield: 4 servings
Ingredients: one pound of round steak; one good-sized onion; teacup of tomatoes; two green chili peppers; about a quart of water; two small potatoes

From The Times cook book, no. 2, 1905

Serves 4

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

299Calories

26 gProtein

18 gCarbs

13 gFat

Full nutrition (33 nutrients)

Calories299 kcal

Protein26 g

Carbohydrates18 g

Fiber2.7 g

Sugars3.2 g

Total Fat13 g

Saturated Fat5.2 g

Monounsaturated Fat5.7 g

Polyunsaturated Fat0.6 g

Cholesterol83 mg

Sodium78 mg

Potassium847 mg

Calcium52 mg

Iron2.8 mg

Magnesium53 mg

Phosphorus289 mg

Zinc4.7 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C30 mg

Vitamin A16 mcg

Vitamin E0.6 mg

Vitamin K6.2 mcg

Vitamin B61 mg

Vitamin B121.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)8.1 mg

Folate38 mcg

Choline112 mg

Caffeine0 mg

Water447 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 7. The excerpt below is the record exactly as published.

SPANISH HAMBURG SOUP. Mrs. William Harmon, 158 North Daly street, Los Angeles— Put one pound of round steak through a meat chopper; with the fingers form into balls the size of marbles. Then fry one good-sized onion in suet, a golden brown; add teacup of tomatoes, two green chili peppers (seeds removed) and about a quart of water; when boiling add the meat balls; let simmer for one-half hour, then add two small potatoes

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