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Bacon and Kidneys
From The "A1" cookery book, 1901
Serves 1
Presented as published in 1901. 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
123Calories
4 gProtein
27 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories123 kcal
Protein4 g
Carbohydrates27 g
Fiber3.2 g
Sugars0.1 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium9703 mg
Potassium202 mg
Calcium66 mg
Iron2.7 mg
Magnesium28 mg
Phosphorus47 mg
Zinc0.4 mg
Copper0.2 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3.4 mcg
Vitamin E0.1 mg
Vitamin K21 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate42 mcg
Choline1.4 mg
Caffeine0 mg
Water4.1 g
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 93. The excerpt below is the record exactly as published.
Bacon and Kidneys. — Skin and trim away the fat of the kidneys and cut each kidney into slices the round way. Mix on a plate a dessert-spoon of flour, a salt-spoon of salt, and half a salt-spoon of pepper. Dip each slice into this mixture. Melt a little bacon fat
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