dairy-freenut-freesoy-freefish-freeshellfish-free
Kidney-and-Bacon Rolls
From The encyclopaedia of practical cookery, 1892
Serves 1
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
317Calories
14 gProtein
40 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories317 kcal
Protein14 g
Carbohydrates40 g
Fiber9 g
Sugars10 g
Total Fat12 g
Saturated Fat4 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol197 mg
Sodium383 mg
Potassium449 mg
Calcium176 mg
Iron2.9 mg
Magnesium41 mg
Phosphorus216 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1.1 mcg
Vitamin C76 mg
Vitamin A83 mcg
Vitamin E0.8 mg
Vitamin K2.4 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.7 mg
Folate85 mcg
Choline172 mg
Caffeine0 mg
Water222 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 186. The excerpt below is the record exactly as published.
a small onion, and mix with it 1 teacupful of grated breadcrumb, 1 table-spoonful of chopped parsley, the grated rind of half a lemon, and a small quantity each of pepper and grated nutmeg. Slightly moisten the mixture with beaten egg, spread it over some thin slices of bacon, and place a small Kidney on each. Roll the bacon round the Kidney, and transfix with skewers. Arrange the rolls in a baking- dish, and bake them in a brisk oven for twenty minutes. Fin. 999. Kidney-and-Bacon rolls
Cook this with the app: pantry check, scaling, and the assistant.