Kidney Stew
From San Rafael cook book, 1906, 1906
Serves 4
Serve on toast.
Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 18. The excerpt below is the record exactly as published.
KIDNEY STEW— Mrs. W. B. Bradford. 2 beeves' kidneys cut up very fine; pour hot water over, and as it Tjoils, pour off and add fresh water; then let it simmer slowly for 2 "hrs. Cut up 2 large onions, add to the stew, anldi cook 1 hr.
Cook this with the app: pantry check, scaling, and the assistant.