1910 Recipe for "Hamburg Steak" (Pre-Cursor to Hamburger)

Air Date:
Source:
Text
Creator:
Elizabeth O. Hiller
Air/Publish Date:
Event Date:
1910
Resource Type:
Document
Copyright:
n/a
Copyright Date:
1910
Clip Length:
-

This recipe for "Hamburg Steak," a precursor to the modern-day hamburger, appeared in a 1910 edition of "The Practical Cook Book," by Elizabeth O. Hiller. Published by Doherty Operating Co., New York (1910)

1910 Recipe for "Hamburg Steak" (Pre-Cursor to Hamburger)

1 pound round steak
2 tablespoons frated union
3/4 teaspoon salt
1/3 teaspoon pepper
White of one egg

Process: Remove superfluous fat and stringy portions; pass meat through the meat chopper. Add remaining ingredients; the egg should be slightly beaten and added last; it holds the meat together while cooking. With the hands shape the meat in uniform size flat cakes. Be sure the cakes are as thick on the edges as in the center. Saute in a hissing hot iron skillet well greased with some of the fat tried out or in hot salt pork fat. Brown on one side, turn and brown on the other; serve with brown or tomato sauce and place the half of a broiled tomato on each cake.

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