Kidney Omelet
From Practical West African cookery, 1910
Presented as published in 1910. 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
440Calories
27 gProtein
7 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories440 kcal
Protein27 g
Carbohydrates7.3 g
Fiber0.3 g
Sugars1.2 g
Total Fat33 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat5.4 g
Omega-30.1 g
Cholesterol758 mg
Sodium2660 mg
Potassium330 mg
Calcium120 mg
Iron4 mg
Magnesium29 mg
Phosphorus411 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4.3 mcg
Vitamin C0.1 mg
Vitamin A321 mcg
Vitamin E2.2 mg
Vitamin K2.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)1 mg
Folate104 mcg
Choline598 mg
Caffeine0 mg
Water180 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 30. The excerpt below is the record exactly as published.
Kidney Omelet. (II). 4 eggs. 2 kidneys. 3 teaspoons butter or lard. 2 teaspoons flour. 2 tablespoons water or stock. 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.