Kidney Soup
From Magnet cream separator cook book, 1910
Presented as published in 1910. 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
166Calories
2 gProtein
43 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories166 kcal
Protein2.3 g
Carbohydrates43 g
Fiber0.4 g
Sugars29 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1262 mg
Potassium402 mg
Calcium50 mg
Iron0.9 mg
Magnesium29 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A35 mcg
Vitamin E2 mg
Vitamin K4.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate25 mcg
Choline17 mg
Caffeine0 mg
Water1039 g
As published
This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 1. The excerpt below is the record exactly as published.
KIDNEY SOUP. 1 beef kidney, 1 onion, 1 quart water and 1 tablespoonful flour and % cup of catsup, pepper and salt to taste. Wash kidney well and have ready a saucepan with a little butter in it; into this put the kidney and flour, let brown and then add everything else and let cook for an hour and a half. Strain before serving. Enough for four people. Birtle Agricultural Society, Birtle, Man. — Miss Clara Larcome, using a MAGNET, won ladies' gold watch for best butter. CREAM OF PEAS. 1 cup canned peas, 2 cup3 water, 4 cloves, 1 tablespoonful cream, 1 teaspoonful butter, 1 teaspoonful flour, salt and pepper to taste
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