Kidney Omelet
From Domestic and economical cookery recipes, 1897
Good for using up remains of stewed or fried kidney.
Presented as published in 1897. 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
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 57. The excerpt below is the record exactly as published.
KIDNEY OMELET. Skin two sheep’s kidneys, cut them into small dice, fry for five minutes in one ounce of butter. When the omelet is cooked place these pieces of kidney on it, season with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.