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Kidney Dumpling
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
A favorite winter luncheon for gentlemen.
Presented as published in 1898. 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
30Calories
4 gProtein
2 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories30 kcal
Protein4.1 g
Carbohydrates1.6 g
Fiber0.3 g
Sugars0.6 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol84 mg
Sodium40 mg
Potassium91 mg
Calcium6.7 mg
Iron1.6 mg
Magnesium5.8 mg
Phosphorus66 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.9 mg
Vitamin A24 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B1213 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.9 mg
Folate9.9 mcg
Choline0.9 mg
Caffeine0 mg
Water33 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 150. The excerpt below is the record exactly as published.
Kidney Dumpling1. — Cut a Spanish or Portugal onion in half. Take out part of the middle and fill the space with a sheep’s kidney cut into four, and well seasoned with pepper and salt. Join the two halves of onion together, draw a paste
Cook this with the app: pantry check, scaling, and the assistant.