Kidney Soup

Ingredients

• 2 ox kidneys
• 6 ounces salt
• 5 pound suet
• 5 ounces sugar
• 1 pound onions
• 1 ounce pepper
• 3i gallons water

Method

1. 1

   Chop up the suet and onions and place them in the boiler and let them fry; cut up the kidneys in small pieces about the size of a nut, place them in the boiler with the seasoning, let them fry for five minutes, then add the water, and let it simmer for two and a half to three hours.

Nutrition per serving

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 25. The excerpt below is the record exactly as published.

i ounce pepper. 1 pound flour. 3^ gallons water. 4 pounds bread. Chop up the bones and fat into small pieces ; place them in the boiler with one gallon of cold water ; boil well for one hour. Peel the onions, and cut off the tops and bottoms of the celery, or it will be bit- ter; place them in a net, and add them with the remainder of the water to the boiler, and boil. At the end of forty minutes (if very large, longer) take out the onions and celery and pulp them ; replace them in the boiler with the seasoning and flour MANUAL FOR ARMY COOKS. 71 mixed, and boil for thirty minutes longer. Prepare the bread in dice, place it in the pail, pour the soup on it, and serve. The remainder of the ration meat may be either baked, broiled, fried, or made into puddings or pies. KIDNEY SOUP. (Sufficient for 22 men.) 2 ox kidneys. 6 ounces salt. 1 5)ound suet. 5 ounces sugar. 1 pound onions. i ounce pepper. 3i gallons water

Cook this with the app: pantry check, scaling, and the assistant.