dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Kidney Soup (1)
From Tried favourites cookery book, 1909
Serves 6
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
212Calories
13 gProtein
26 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories212 kcal
Protein13 g
Carbohydrates26 g
Fiber1.2 g
Sugars11 g
Total Fat5.9 g
Saturated Fat1.5 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1 g
Cholesterol14 mg
Sodium742 mg
Potassium640 mg
Calcium32 mg
Iron1.3 mg
Magnesium28 mg
Phosphorus152 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.7 mg
Vitamin A88 mcg
Vitamin E0.2 mg
Vitamin K2.4 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.8 mg
Folate47 mcg
Choline46 mg
Caffeine0 mg
Water529 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 16. The excerpt below is the record exactly as published.
Kidney Soup (1). 1 Ox Kidney, 3 quarts good Stock, made with Bones, Carrot, Turnip, and Onions, Pepper, Salt. Wash kidney well, and put into pan with 1 pint water, and parboil for 10 minutes; then pour away the water, which is' useless; cut up kidney into small pieces and put into the stock and boil slowly 2 hours. Mix for thickening, 1 tablespoonful cornfiour, 2 tablespoons flour, 2 ditto ketchup, and a little bTOwning into ^ pint of water
Cook this with the app: pantry check, scaling, and the assistant.