Kidney Soup
From Tempting dishes for small incomes, 1891
Use celery seed if celery is out of season.
Presented as published in 1891. 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
As published
This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 2. The excerpt below is the record exactly as published.
Kidney Soup. Cut about two pounds of ox-kidney into slices, and then into small neat pieces. Take some flour and season it well with salt and pepper ; roll the kidney in this, and then toss them in a little good beef dripping over the fire for ten minutes, then add a turnip, a carrot, the white part of one leek, one onion, and a little outer leaf of celery all cut up fine. To this add a quart and a half (or more) thin stock or cold water
Cook this with the app: pantry check, scaling, and the assistant.