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Crumbed Kidneys
From Miss Parloa's kitchen companion, 1887
Serves 2
Maitre d'hotel butter can be made by mixing butter, lemon juice, parsley, and pepper.
Presented as published in 1887. 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
254Calories
12 gProtein
41 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories254 kcal
Protein12 g
Carbohydrates41 g
Fiber2.9 g
Sugars3.4 g
Total Fat9.5 g
Saturated Fat1.1 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat1.5 g
Cholesterol101 mg
Sodium1300 mg
Potassium209 mg
Calcium113 mg
Iron4.5 mg
Magnesium32 mg
Phosphorus169 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C4.4 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K28 mcg
Vitamin B60.2 mg
Vitamin B1213 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.6 mg
Folate78 mcg
Choline8.8 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 144. The excerpt below is the record exactly as published.
Crumbed Kidneys. After removing the skin from two pairs of sheep ?s kidneys, cut the meat into round slices about one-third of an inch thick, and let these stand for half an hour in a bowl of cold water ; then drain them, and season well with salt and slightly with pepper. Dip the slices into melted butter, and then into fine bread crumbs
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