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Kidneys and Rice
From Miss Cameron's cookery book, 1898
Serves 1
If liked, larks can be used instead of kidneys, but they must be gently stewed in the gravy till tender.
Presented as published in 1898. 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
888Calories
18 gProtein
195 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories888 kcal
Protein18 g
Carbohydrates195 g
Fiber5.5 g
Sugars6.6 g
Total Fat1.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium17 mg
Potassium480 mg
Calcium98 mg
Iron10 mg
Magnesium72 mg
Phosphorus304 mg
Zinc2.7 mg
Copper0.6 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.8 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)9.7 mg
Folate552 mcg
Choline22 mg
Caffeine0 mg
Water160 g
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 24. The excerpt below is the record exactly as published.
Kidneys and Bice. Boil £ lb. of rice in stock with an onion, pepper, salt, and a little cayenne. When the rice is quite tender and has absorbed all the stock, stir into it an egg, and spread it out on a tin 1 inch thick. When cool cut out in rounds 2 inches in diameter and scoop out the centres. Skin, split, and sharply grill some sheep's kidneys, allowing £ kidney to each rewind of rice ; have the rice croutes ready heated in a little clear stock and place J kidney im the centre of each, glaze over quickly with " Liebig Glaze," dish up and pour a rich brown sauce round
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