Kidney Soup
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
954Calories
34 gProtein
111 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories954 kcal
Protein34 g
Carbohydrates111 g
Fiber8.2 g
Sugars33 g
Total Fat41 g
Saturated Fat11 g
Monounsaturated Fat18 g
Polyunsaturated Fat8.7 g
Cholesterol57 mg
Sodium1459 mg
Potassium1988 mg
Calcium153 mg
Iron5.9 mg
Magnesium95 mg
Phosphorus440 mg
Zinc2.5 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D1.4 mcg
Vitamin C52 mg
Vitamin A1011 mcg
Vitamin E1.9 mg
Vitamin K18 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)20 mg
Folate262 mcg
Choline141 mg
Caffeine0 mg
Water1232 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 8. The excerpt below is the record exactly as published.
KIDNEY SOUP. h lb. ox kidney, 1 oz. dripping. 2 carrots. 1 small turnip. 1 small onion. 1 quart boiling water (or stock.) 1 teaspoonful vinegar. 1 tablespoonful Harvey sauce. 2 oz. flour. Pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.