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Braized Kid
From Practical household cookery, 1891
Serves 4
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
46Calories
3 gProtein
5 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories46 kcal
Protein3 g
Carbohydrates5.4 g
Fiber0.7 g
Sugars1.9 g
Total Fat1.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol3.5 mg
Sodium169 mg
Potassium131 mg
Calcium18 mg
Iron0.5 mg
Magnesium5.8 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A2.1 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate6.4 mcg
Choline11 mg
Caffeine0 mg
Water109 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 117. The excerpt below is the record exactly as published.
BRAIZED KID. Take a whole kid about five weeks old, which when skinned and cleansed looks very much like a skinned rabbit. Cut it across the spine-bone just over the kidneys, so as to leave these attached to the hind-part of the kid; put both halves in a well-buttered braizing-pan ; season with salt, pepper, and a piece of cinnamon about three inches long ; add a few slices of gammon, a " bouquet garni,** and two bay-leaves; moisten with a pint of broth
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