Kidney Fritters

Name: Kidney Fritters
Ingredients: Make a breakfast-cupful of nice frying batter; stir in a tablespoonful of finely minced onion; a teaspoonful of mixed herbs; a small pinch of cayenne; Take half-a-dozen sheep’s kidneys

From Tempting dishes for small incomes, 1891

Presented as published in 1891. 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

11Calories

0 gProtein

2 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories11 kcal

Protein0.3 g

Carbohydrates2.1 g

Fiber0.4 g

Sugars0.6 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium105 mg

Potassium13 mg

Calcium2 mg

Iron0.1 mg

Magnesium0.9 mg

Phosphorus2.6 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0.8 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate1.7 mcg

Choline0.5 mg

Caffeine0 mg

Water8.1 g

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 8. The excerpt below is the record exactly as published.

Kidney Fritters. Make a breakfast-cupful of nice frying batter, and stir in a tablespoonful of finely minced onion, a teaspoonful of mixed herbs, and a small pinch of cayenne. Take half-a-dozen sheep’s kidneys

Cook this with the app: pantry check, scaling, and the assistant.