Veal Hamburg Steaks

Name: Veal Hamburg Steaks
Ingredients: One pound lean veal, chopped fine; two teaspoonfuls onion juice; salt and pepper to taste

From What to eat, how to serve it, 1891

Presented as published in 1891. 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

657Calories

88 gProtein

1 gCarbs

31 gFat

Full nutrition (33 nutrients)

Calories657 kcal

Protein88 g

Carbohydrates1 g

Fiber0.2 g

Sugars0.4 g

Total Fat31 g

Saturated Fat13 g

Monounsaturated Fat12 g

Polyunsaturated Fat2.2 g

Cholesterol372 mg

Sodium372 mg

Potassium1444 mg

Calcium70 mg

Iron3.8 mg

Magnesium110 mg

Phosphorus924 mg

Zinc14 mg

Copper0.5 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0.8 mg

Vitamin A0 mcg

Vitamin E1.2 mg

Vitamin K0 mcg

Vitamin B61.9 mg

Vitamin B126.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.2 mg

Niacin (B3)34 mg

Folate61 mcg

Choline0.6 mg

Caffeine0 mg

Water339 g

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 41. The excerpt below is the record exactly as published.

Veal Hamburg Steaks. Light Rolls. Apple-Sauce. Jumbles. Veal Hamburg Steaks, — One pound lean veal, chopped fine ; two teaspoonfuls onion juice ; salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.