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Creamed Lamb Kidney Stew on Toast
From The Swedish, French, American cook book, 1918
Serves 2
Great for breakfast or luncheon.
Presented as published in 1918. 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
563Calories
52 gProtein
15 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories563 kcal
Protein52 g
Carbohydrates15 g
Fiber0 g
Sugars1.9 g
Total Fat31 g
Saturated Fat15 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat1.9 g
Cholesterol1075 mg
Sodium649 mg
Potassium1023 mg
Calcium80 mg
Iron20 mg
Magnesium61 mg
Phosphorus812 mg
Zinc7.1 mg
Copper1.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A286 mcg
Vitamin E0 mg
Vitamin K1.6 mcg
Vitamin B60.8 mg
Vitamin B12157 mcg
Thiamin (B1)2 mg
Riboflavin (B2)6.9 mg
Niacin (B3)25 mg
Folate102 mcg
Choline11 mg
Caffeine0 mg
Water381 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 240. The excerpt below is the record exactly as published.
Creamed Lamb Kidney Stew on Toast Etuvee de Rognon d’ Agneau, a la Creme, sur Roties Cook the lamb kidneys [see recipe: Lamb Kidney Stew on Toast]. When cold cut in small dices; make a very rich sauce from butter, two tablespoons flour, half cup of the broth the kidney cooked in, and one cup hot milk; beat the sauce until creamy; add the kidney, some sherry to taste, pepper and salt. When ready to serve, add half cup of good cream
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