gluten-freedairy-freenut-free
Kidney Soup
From The King's College Hospital book of cooking recipes, 1907
Serves 6
Excellent and economical.
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
- a leg' of mutton
- ilb. of bullock’s kidney
- 1 head of celery
- 2 carrots
- 1 turnip
- 1 onion
- a teaspoonful of mushroom ketchup
Method
Save the liquor from boiled mutton, boil kidney in it.
Cut kidney into dice, add vegetables, and boil for 4 hours.
Strain, return to pan, add seasoning and kidney, boil for 5-10 minutes, and serve.
Nutrition per serving
27Calories
1 gProtein
4 gCarbs
1 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 6. The excerpt below is the record exactly as published.
Kidney Soup. Kidney soup made with this recipe is excellent and economical. Save the liquor in which a leg' of mutton has been boiled, place it on the fire, and in it boil a ilb. of bullock’s kidney. When it is half cooked, take it out and cut into dice of £in. square. Add to the stock 1 head of celery, 2 carrots, 1 turnip, 1 onion; boil together for 4 hours. Take it off the fire, strain it through a cloth, return the soup to the pan, add to it a teaspoonful of mushroom ketchup
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