gluten-freedairy-freenut-freeegg-freesoy-freeshellfish-free
Fried 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
195Calories
10 gProtein
1 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories195 kcal
Protein9.8 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.7 g
Total Fat17 g
Saturated Fat5.6 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol112 mg
Sodium399 mg
Potassium174 mg
Calcium8 mg
Iron1.9 mg
Magnesium10 mg
Phosphorus134 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C3.1 mg
Vitamin A29 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B1213 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.6 mg
Folate7.3 mcg
Choline21 mg
Caffeine0 mg
Water42 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.
FRIED KIDNEYS.— Cut three pairs of lam'bs' kidneys into halves. Fry 8 thin slices of bacon until done; remove from the lire and keep hot while you fry the half kidneys in -the bacon fat. Cook slowly for 10 minutes, turning often. Remove the kid- neys and keep hot with bacon while stirring a teaspoon of Worces^ tershirc sauce and the same quantity of catsup
Cook this with the app: pantry check, scaling, and the assistant.