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Deviled Veal Kidneys
From The Cook County cook book, 1912
Serves 3
Presented as published in 1912. 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
57Calories
4 gProtein
0 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories57 kcal
Protein4 g
Carbohydrates0.2 g
Fiber0 g
Sugars0 g
Total Fat4.4 g
Saturated Fat2.5 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol101 mg
Sodium45 mg
Potassium69 mg
Calcium3.8 mg
Iron0.8 mg
Magnesium4.1 mg
Phosphorus61 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A54 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B127.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.7 mg
Folate5.4 mcg
Choline0.8 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 223. The excerpt below is the record exactly as published.
DEVILED VEAL KIDNEYS.— Split 3 veal kidneys in two. lengthwise and remove all the fibrous parts. Spread both sides with a thin layer of made mustard and a very little red pepper, roll in bread crumbs, add a little melted butter
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