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Kidney Rolls
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
411Calories
14 gProtein
74 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories411 kcal
Protein14 g
Carbohydrates74 g
Fiber5.2 g
Sugars7.8 g
Total Fat6.3 g
Saturated Fat1.5 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.8 g
Cholesterol26 mg
Sodium633 mg
Potassium297 mg
Calcium177 mg
Iron4.7 mg
Magnesium44 mg
Phosphorus175 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0.2 mcg
Vitamin C8.5 mg
Vitamin A41 mcg
Vitamin E0.2 mg
Vitamin K41 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.5 mg
Folate134 mcg
Choline56 mg
Caffeine0 mg
Water90 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 223. The excerpt below is the record exactly as published.
KIDNEY ROLLS.— Mix ^ cup stale bread crumbs, ^ small onion, finely chopped, and Yz tablespoon finely chopped parsle3\ Season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.