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Glazed Lamb’s Kidneys
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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
582Calories
94 gProtein
5 gCarbs
18 gFat
Full nutrition (27 nutrients)
Calories582 kcal
Protein94 g
Carbohydrates4.9 g
Fiber0 g
Total Fat18 g
Saturated Fat6 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat3.3 g
Cholesterol2022 mg
Sodium936 mg
Potassium1662 mg
Calcium78 mg
Iron38 mg
Magnesium102 mg
Phosphorus1476 mg
Zinc13 mg
Copper2.7 mg
Manganese0.7 mg
Vitamin C66 mg
Vitamin A570 mcg
Vitamin B61.3 mg
Vitamin B12314 mcg
Thiamin (B1)3.7 mg
Riboflavin (B2)13 mg
Niacin (B3)45 mg
Folate168 mcg
Water475 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 242. The excerpt below is the record exactly as published.
Glazed Lamb’s Kidneys. — Remove all the skin and fat from a dozen Lamb’s Kidneys and cut them down the centre, but not to sever them. Put them in a frying-pan with a little butter and fry until they are brown, sprinkle over with salt and pepper to taste and add a few table- spoonfuls of melted glaze; roll them well in this and place on a dish. Cover with finely-minced parsley, add a few drops of lemon-juice
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