gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Kidneys and Bacon
From Around-the-world cook book, 1913
Serves 2
Presented as published in 1913. 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
37Calories
6 gProtein
0 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories37 kcal
Protein5.9 g
Carbohydrates0.3 g
Fiber0 g
Total Fat1.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Cholesterol137 mg
Sodium67 mg
Potassium102 mg
Calcium4.1 mg
Iron1.3 mg
Magnesium6 mg
Phosphorus90 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0 mg
Vitamin C1.9 mg
Vitamin A35 mcg
Vitamin B60.1 mg
Vitamin B1211 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.6 mg
Folate7.9 mcg
Water30 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 27. The excerpt below is the record exactly as published.
KIDNEYS AND BACON Cut the kidneys in halves, lengthwise, remove all the fat, and skin them. Wash them and lay them in cold water for half an hour and then cut them crosswise, in thin slices. Slice the bacon thin, and cut each slice into 2 pieces. Place a piece of bacon on a skewer, then a piece of kidney, and thus alternate them until you have 5 pieces of each on a skewer. Dip the pieces of kidney into melted butter before they are put on the skewer. Place the skewer on a broiler and hold it over a bright fire, turning frequently until all sides are cooked. When the kid- neys are broiled, place each skewer on a finger of toast and sprinkle lightly with pepper. Put a tiny bit of butter on each piece of kidney and serve immediately. STEWED KIDNEY, 1 LA CEEOLE NEW ORLEANS Veal kidneys, 3
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.