Kidneys and Tomatoes

Name: Kidneys and Tomatoes
Ingredients: G sheep’s kidneys; 2 ounces of dripping; A little onion; 1.5 lbs. tomatoes; 0.5 pint of stock; Mashed potatoes; boiling water

From Dainty dinners and dishes for Jewish families, 1907

Presented as published in 1907. 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

852Calories

11 gProtein

60 gCarbs

66 gFat

Full nutrition (34 nutrients)

Calories852 kcal

Protein11 g

Carbohydrates60 g

Fiber14 g

Sugars27 g

Total Fat66 g

Saturated Fat21 g

Monounsaturated Fat26 g

Polyunsaturated Fat15 g

Omega-30.1 g

Cholesterol77 mg

Sodium487 mg

Potassium2243 mg

Calcium154 mg

Iron2.6 mg

Magnesium111 mg

Phosphorus298 mg

Zinc1.9 mg

Copper0.5 mg

Manganese1.1 mg

Vitamin D2.9 mcg

Vitamin C104 mg

Vitamin A365 mcg

Vitamin E5.8 mg

Vitamin K58 mcg

Vitamin B60.9 mg

Vitamin B120.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5.7 mg

Folate140 mcg

Choline147 mg

Caffeine0 mg

Water894 g

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 22. The excerpt below is the record exactly as published.

KIDNEYS AND TOMATOES. Rognons aux Tomates. G sheep’s kidneys. 2 055. dripping. A little onion. Throw G sheep’s kidneys into 1 h lbs. tomatoes. £ pint of stock. Mashed potatoes, joiling water for a few minutes ; skin them, split them open, season with pepper and salt, fry them in two ounces of dripping.

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