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Kidney Stew
From With a saucepan over the sea, 1902
Serves 2
A dish from Baden-Baden.
Presented as published in 1902. 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
299Calories
1 gProtein
4 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories299 kcal
Protein0.7 g
Carbohydrates4.3 g
Fiber0.4 g
Sugars3.2 g
Total Fat31 g
Saturated Fat9.7 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.6 g
Omega-30 g
Cholesterol33 mg
Sodium92 mg
Potassium41 mg
Calcium13 mg
Iron0.2 mg
Magnesium5.7 mg
Phosphorus20 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A11 mcg
Vitamin E1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.9 mcg
Choline37 mg
Caffeine1.1 mg
Water16 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 31. The excerpt below is the record exactly as published.
KIDNEY STEW. (Baden-Baden.) Soak, parboil, and slice a fine calf's kidney. Fry it in 2 ounces' of butter or dripping, adding salt, pepper, and 2 tablespoonfuls each of chopped truffles and mushrooms, and i tablespoonful of sherry, also parsley
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