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Fried Lamb Kidney
From The Swedish, French, American cook book, 1918
Serves 1
Best served for breakfast.
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
746Calories
56 gProtein
80 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories746 kcal
Protein56 g
Carbohydrates80 g
Fiber4.9 g
Sugars6.9 g
Total Fat20 g
Saturated Fat6.2 g
Monounsaturated Fat6 g
Polyunsaturated Fat5 g
Omega-30 g
Cholesterol871 mg
Sodium1367 mg
Potassium892 mg
Calcium253 mg
Iron19 mg
Magnesium90 mg
Phosphorus814 mg
Zinc7 mg
Copper1.2 mg
Manganese1.2 mg
Vitamin D1 mcg
Vitamin C22 mg
Vitamin A271 mcg
Vitamin E0.7 mg
Vitamin K7.3 mcg
Vitamin B60.7 mg
Vitamin B12106 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)5.2 mg
Niacin (B3)23 mg
Folate195 mcg
Choline173 mg
Caffeine0 mg
Water206 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 241. The excerpt below is the record exactly as published.
Fried Lamb Kidney ( Rognon d’ Agneau frit) Take very nice lamb kidneys; cut in thick slices; dip in egg and bread crumbs; fry in very hot fat; sprinkle with pepper and salt to taste. Arrange on a hot platter; garnish with fried bacon
Cook this with the app: pantry check, scaling, and the assistant.