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Kidney Soup (2)
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
419Calories
8 gProtein
81 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories419 kcal
Protein8.4 g
Carbohydrates81 g
Fiber6.6 g
Sugars3.3 g
Total Fat7.4 g
Saturated Fat1.9 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat2 g
Cholesterol5.1 mg
Sodium1853 mg
Potassium257 mg
Calcium319 mg
Iron32 mg
Magnesium35 mg
Phosphorus91 mg
Zinc0.5 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C2.5 mg
Vitamin A167 mcg
Vitamin E0.4 mg
Vitamin K2.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.3 mg
Folate139 mcg
Choline25 mg
Caffeine0 mg
Water448 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 17. The excerpt below is the record exactly as published.
Kidney Soup (2). 1 Ox Kidney, 1 tablespoonful Bovril, 2 Carrots, 2 Spanish Onions, Pepper and Salt, 1 oz. Roast Dripping, 3 quarts boiling Water
Cook this with the app: pantry check, scaling, and the assistant.