Kidney Stew
From Gas cookery, 1885
Presented as published in 1885. 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
798Calories
13 gProtein
30 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories798 kcal
Protein13 g
Carbohydrates30 g
Fiber0 g
Sugars8.2 g
Total Fat62 g
Saturated Fat24 g
Monounsaturated Fat28 g
Polyunsaturated Fat7.3 g
Omega-30 g
Cholesterol68 mg
Sodium767 mg
Potassium564 mg
Calcium21 mg
Iron1.6 mg
Magnesium26 mg
Phosphorus142 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D1.4 mcg
Vitamin C1.9 mg
Vitamin A4.7 mcg
Vitamin E0.5 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.1 mg
Folate37 mcg
Choline68 mg
Caffeine0 mg
Water482 g
As published
This recipe was extracted from Gas cookery (1885) by Helen Edden, page 16. The excerpt below is the record exactly as published.
Take an ox kidney and cut it up in pieces the size of a walnut. Make 2 ozs. of bacon fat hot and cook the kidney for five minutes. Then stir in a table- spoonful of flour, y2 gih of sherry, ]/2 teaspoonful of MEAT DISHES AND HOT ENTREES. 49 lemon juice, and pint of water or stock. Season to taste with salt and pepper
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