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Kidney Shape
From Tried favourites cookery book, 1909
Serves 2
Presented as published in 1909. 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
815Calories
74 gProtein
2 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories815 kcal
Protein74 g
Carbohydrates2.2 g
Fiber0.2 g
Sugars0.1 g
Total Fat54 g
Saturated Fat29 g
Monounsaturated Fat19 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol532 mg
Sodium282 mg
Potassium1024 mg
Calcium35 mg
Iron11 mg
Magnesium70 mg
Phosphorus691 mg
Zinc17 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C6.9 mg
Vitamin A106 mcg
Vitamin E1.2 mg
Vitamin K4.8 mcg
Vitamin B61.1 mg
Vitamin B1239 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.9 mg
Niacin (B3)19 mg
Folate46 mcg
Choline272 mg
Caffeine0 mg
Water235 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 93. The excerpt below is the record exactly as published.
Kidney Shape. . , ^ . , 5 or 6 Sheep's Kidneys, i lb. Lean Meat, 3 oz. SueL 1 teacupful Oatmeal, Pepper, Salt, Mustard, a little Minced Onion, 1 Egg
Cook this with the app: pantry check, scaling, and the assistant.