Kidney Stew
From The National home cook book, 1900
This recipe is economical and very much liked.
Presented as published in 1900. 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
165Calories
7 gProtein
37 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories165 kcal
Protein7 g
Carbohydrates37 g
Fiber8.9 g
Sugars3.5 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium399 mg
Potassium1025 mg
Calcium176 mg
Iron11 mg
Magnesium75 mg
Phosphorus137 mg
Zinc1.2 mg
Copper1.4 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A75 mcg
Vitamin E0.8 mg
Vitamin K311 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate111 mcg
Choline8.6 mg
Caffeine0 mg
Water251 g
As published
This recipe was extracted from The National home cook book (1900), page 54. The excerpt below is the record exactly as published.
Cut the brown meat off two beef kidneys into small pieces, being carefu not to get any of the white inside; put-into spider, fry a little without any grease; a water will appear, then disa) - pear; let fry a little longer, stir so it won’t burn, then : * brown, add enough water to make gravy (not too th add this to kidneys, boil together few minutes—do no _ gravy get too thick. Raw fried potatoes, spring o onions and Parkerhouse rolls go very nicely with th e
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