Kidney Toast
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. C. J. Jeffries, Winnetka, IL.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 97. The excerpt below is the record exactly as published.
KIDNEY TOAST.— Place in a pan chopped parsley, a little shallot and minced kidneys. Be sure to take off the outer skin and sinews of the kidneys before mincing them. Fry all in butter. Add a tablespoon of Worcestershire sauce, sprinkle in a teaspoon of flour and boil for 3 minutes; salt and pepper to taste. Spread thin slices of buttered toast with this mixture, cover with bread crumbs and a little grated Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.