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Kidney Soup
From Cookery for every household, 1914
Serves 8
A squeeze of orange or lemon juice may be added before serving.
Presented as published in 1914. 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
185Calories
7 gProtein
18 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories185 kcal
Protein7.2 g
Carbohydrates18 g
Fiber2.5 g
Sugars5.1 g
Total Fat9.8 g
Saturated Fat2.8 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol13 mg
Sodium373 mg
Potassium356 mg
Calcium54 mg
Iron1.9 mg
Magnesium30 mg
Phosphorus84 mg
Zinc0.6 mg
Copper0.3 mg
Manganese2.5 mg
Vitamin D0.3 mcg
Vitamin C2.6 mg
Vitamin A4.2 mcg
Vitamin E0.6 mg
Vitamin K7.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.1 mg
Folate25 mcg
Choline31 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 67. The excerpt below is the record exactly as published.
Kidney Soup (Potage de Rognons) 1 ox kidney. 2 qts. well-flavoured stock. 1 onion. 1 £ oz. butter or dripping. A bunch of herbs. Salt to taste. 6 cloves. 20 black peppercorns. A blade of mace. I tea-sp. celery seed. 1 oz. flour. 1 table-sp. ketchup
Cook this with the app: pantry check, scaling, and the assistant.