nut-freeegg-freesoy-freefish-freeshellfish-free
Kidney Saute
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Quick preparation is key.
Presented as published in 1913. 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 The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 26. The excerpt below is the record exactly as published.
Kidney Saute. Put some butter in a pan and brown an onion, cut in small pieces, also the kidney, which has been cut into very ENTREES 67 thin slices, for 2 minutes by the clock. Sprinkle with flour and add some white wine, some chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.