Beef and Kidney Loaf
From The National home cook book, 1900
A delicious breakfast or lunch dish.
Presented as published in 1900. 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
776Calories
126 gProtein
1 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories776 kcal
Protein126 g
Carbohydrates1.2 g
Fiber0 g
Sugars0.6 g
Total Fat29 g
Saturated Fat9.5 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat2.8 g
Omega-30.2 g
Cholesterol1296 mg
Sodium627 mg
Potassium1628 mg
Calcium74 mg
Iron18 mg
Magnesium112 mg
Phosphorus1250 mg
Zinc14 mg
Copper1.6 mg
Manganese0.4 mg
Vitamin D4 mcg
Vitamin C21 mg
Vitamin A1052 mcg
Vitamin E2.3 mg
Vitamin K0.2 mcg
Vitamin B62.2 mg
Vitamin B1268 mcg
Thiamin (B1)1 mg
Riboflavin (B2)7.2 mg
Niacin (B3)27 mg
Folate249 mcg
Choline152 mg
Caffeine0 mg
Water356 g
As published
This recipe was extracted from The National home cook book (1900), page 49. The excerpt below is the record exactly as published.
One-half pound rump asaee one-half pound beef kidney; cut up small; place in jar with — sufficient cold water to well cover, place jar covered, in saucepan of water and keep boiling for about three hours. Take hard-boiled egg, cut it in slices, place slices singly in basin or glass mold (not a fancy one); next place meat (with gravy) in mold and add one-half ounce sheet gelatin to gravy; keep this over fire until qunite dissolved; season well
Cook this with the app: pantry check, scaling, and the assistant.