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Kidneys with Mushroom Catsup
From The national course in home economics, 1917
Serves 1
A rich and savory dish with mushroom flavor.
Presented as published in 1917. 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
279Calories
33 gProtein
24 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories279 kcal
Protein33 g
Carbohydrates24 g
Fiber1.4 g
Sugars3.7 g
Total Fat5.9 g
Saturated Fat1.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol808 mg
Sodium773 mg
Potassium530 mg
Calcium96 mg
Iron16 mg
Magnesium39 mg
Phosphorus489 mg
Zinc3.2 mg
Copper0.8 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C0.7 mg
Vitamin A182 mcg
Vitamin E1.9 mg
Vitamin K0.5 mcg
Vitamin B60.7 mg
Vitamin B1255 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)4.4 mg
Niacin (B3)12 mg
Folate33 mcg
Choline5.2 mg
Caffeine0 mg
Water269 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 93. The excerpt below is the record exactly as published.
KIDNEYS WITH MUSHROOM CATSUP. Cut a beef kidney into very thin slices, flour them and fry a light brown. When done, remove from the pan, pour off the fat, adding a small piece of butter, one-quarter of a pint of boiling water, pepper, salt, and a tablespoonful of mushroom catsup
Cook this with the app: pantry check, scaling, and the assistant.