Kidneys in Batter

Name: Kidneys in Batter
Ingredients: 2 sheep’s kidneys; 1 egg; 3 ozs. flour; salt; pepper; nearly ½ pint milk; 1 tablespoonful boiled onion; 1 teaspoonful sage; 1 pint gravy

From Sea Cookery, 1911

Presented as published in 1911. 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

713Calories

35 gProtein

107 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories713 kcal

Protein35 g

Carbohydrates107 g

Fiber1.8 g

Sugars12 g

Total Fat20 g

Saturated Fat9.3 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol43 mg

Sodium180 mg

Potassium884 mg

Calcium358 mg

Iron8.3 mg

Magnesium65 mg

Phosphorus483 mg

Zinc6.4 mg

Copper0.6 mg

Manganese0.7 mg

Vitamin D2.3 mcg

Vitamin C0.9 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K12 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)9.2 mg

Folate258 mcg

Choline74 mg

Caffeine0 mg

Water644 g

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 56. The excerpt below is the record exactly as published.

KIDNEYS IN BATTER. 2 sheep’s kidneys 1 egg 3 ozs. flour salt and pepper nearly £ pint milk 1 tablespoonful boiled onion i teaspoonful sage i pint gravy

Cook this with the app: pantry check, scaling, and the assistant.