dairy-freenut-freesoy-freefish-freeshellfish-free
Fried Kidney
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
145Calories
9 gProtein
14 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories145 kcal
Protein8.9 g
Carbohydrates14 g
Fiber0.6 g
Sugars1.6 g
Total Fat5.7 g
Saturated Fat1.8 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol186 mg
Sodium201 mg
Potassium101 mg
Calcium86 mg
Iron1.8 mg
Magnesium13 mg
Phosphorus130 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.3 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water48 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 54. The excerpt below is the record exactly as published.
Fried Kidney. 1 Ox Kidney, Dripping, Egg, Elour, Salt, Pepper, Bread. • Cut the kidney into slices, fry it in hot dripping, turning often. Toast a slice of bread, and put kidney round it. Boil the egg hard, and mince the white. Grate the yolk over top, and garnish with parsley. Season kidney with salt, pepper, and a little flour
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