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Kidneys en Brochette
From Lowney's cook book, 1907
Serves 2
Serve with Piquante Sauce.
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
111Calories
10 gProtein
8 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories111 kcal
Protein10 g
Carbohydrates8.4 g
Fiber3.2 g
Sugars0.1 g
Total Fat4.9 g
Saturated Fat18 g
Monounsaturated Fat76 g
Polyunsaturated Fat11 g
Omega-30.7 g
Cholesterol174 mg
Sodium4991 mg
Potassium322 mg
Calcium65 mg
Iron4.5 mg
Magnesium31 mg
Phosphorus156 mg
Zinc1.4 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C5.5 mg
Vitamin A52 mcg
Vitamin E0.2 mg
Vitamin K21 mcg
Vitamin B60.2 mg
Vitamin B1226 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)4.2 mg
Folate16 mcg
Choline5.2 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 55. The excerpt below is the record exactly as published.
Kidneys en Brochette Cut some lambs' kidneys in quarter-inch slices. Season with salt and pepper, dip in olive oil. Arrange on a skewer with alternating slices of bacon
Cook this with the app: pantry check, scaling, and the assistant.