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Broiled Kidneys
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
Presented as published in 1880. 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
51Calories
0 gProtein
0 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories51 kcal
Protein0.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat5.8 g
Saturated Fat3.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol15 mg
Sodium0.8 mg
Potassium1.7 mg
Calcium1.7 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus1.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A49 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline1.3 mg
Caffeine0 mg
Water1.2 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 177. The excerpt below is the record exactly as published.
Broiled Kidneys. Skin, wash, wipe and split sheep's or lambs' kidneys. Run a small skewer through each, to keep it open. Season with salt and pepper, dip in melted butter
Cook this with the app: pantry check, scaling, and the assistant.