vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Kidneys with Macaroni
From The King's College Hospital book of cooking recipes, 1907
Serves 6
Brown with a salamander.
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
639Calories
23 gProtein
127 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories639 kcal
Protein23 g
Carbohydrates127 g
Fiber5.5 g
Sugars4.5 g
Total Fat3.5 g
Saturated Fat0.9 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol1.2 mg
Sodium17 mg
Potassium404 mg
Calcium37 mg
Iron2.4 mg
Magnesium89 mg
Phosphorus327 mg
Zinc2.7 mg
Copper0.5 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.1 mg
Folate40 mcg
Choline2.5 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 21. The excerpt below is the record exactly as published.
Kidneys with Macaroni. Cook 40ZS. of macaroni, broken into convenient pieces, in boiling water. Skin 2 or 3 mutton kid- neys, remove the fat and cut them into thin slices; season with salt, cayenne and finely-minced herbs; fry them on both sides in butter, then stew them in ^ pint of gravy, well flavoured with fresh tomatoes, or with conserve de tonrates, and a little basil; dish with a layer of the macaroni over them and the gravy poured over; add pepper, salt and some grated Par- mesan chee
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