Kidneys with Bacon
From Delicate dishes, 1896
Presented as published in 1896. 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
381Calories
13 gProtein
1 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories381 kcal
Protein13 g
Carbohydrates1 g
Fiber0 g
Sugars0.9 g
Total Fat36 g
Saturated Fat12 g
Monounsaturated Fat15 g
Polyunsaturated Fat5.5 g
Omega-30.2 g
Cholesterol63 mg
Sodium790 mg
Potassium235 mg
Calcium11 mg
Iron0.6 mg
Magnesium13 mg
Phosphorus163 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0.7 mg
Vitamin A11 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.9 mg
Folate0.4 mcg
Choline46 mg
Caffeine0 mg
Water49 g
As published
This recipe was extracted from Delicate dishes (1896), page 40. The excerpt below is the record exactly as published.
KIDNEYS WITH BACON. Split lamb kidneys in half and skewer them open with wooden toothpicks. Cook in the blazer 6 thin slices of bacon, draw to one side and put in the kidneys. Cook 6 minutes, turning often, until brown and tender; add to the gravy i teaspoonful of Worcestershire sauce
Cook this with the app: pantry check, scaling, and the assistant.