Brown Kidney Stew
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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
488Calories
26 gProtein
11 gCarbs
37 gFat
Full nutrition (21 nutrients)
Calories488 kcal
Protein26 g
Carbohydrates11 g
Fiber3.5 g
Total Fat37 g
Sodium2348 mg
Potassium826 mg
Calcium41 mg
Iron1.9 mg
Magnesium51 mg
Phosphorus286 mg
Zinc2.9 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin C42 mg
Vitamin B60.7 mg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6 mg
Folate89 mcg
Water123 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 67. The excerpt below is the record exactly as published.
Brown Kidney Stew. — From a beef kidney cut off the outside meat in bits, rejecting tubes and purplish cores. Cover with cold water; heat slowly till steaming, drain, add cold water, and heat a second and again a third time. To the drained kidneys add 1 cup brown sauce (see Sauces), season very highly with Worces- tershir
Cook this with the app: pantry check, scaling, and the assistant.