Kidneys with Sherry Sauce

Name: Kidneys with Sherry Sauce
Ingredients: the yolks of six hard-boiled eggs; a glassful of sherry; one teaspoonful of Worcestershire sauce; salt to taste; Tabasco sauce to taste; enough water to cover; serve with boiled rice

From High living, 1904

Presented as published in 1904. 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

469Calories

38 gProtein

4 gCarbs

32 gFat

Full nutrition (33 nutrients)

Calories469 kcal

Protein38 g

Carbohydrates4.4 g

Fiber0 g

Sugars3.9 g

Total Fat32 g

Saturated Fat9.8 g

Monounsaturated Fat12 g

Polyunsaturated Fat4.2 g

Cholesterol1119 mg

Sodium441 mg

Potassium420 mg

Calcium156 mg

Iron3.8 mg

Magnesium31 mg

Phosphorus519 mg

Zinc3.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D6.6 mcg

Vitamin C0.7 mg

Vitamin A447 mcg

Vitamin E3.1 mg

Vitamin K1 mcg

Vitamin B60.4 mg

Vitamin B123.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)0.2 mg

Folate132 mcg

Choline882 mg

Caffeine0 mg

Water228 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 13. The excerpt below is the record exactly as published.

Tabasco sauce to taste, the sliced kidneys and enough water to cover. Stew until the kidneys are tender, then thicken sauce with the yolks of six hard-boiled eggs rubbed to a paste with a glassful of sherry and one teaspoonful of Worcestershire sauce. Add the whites of the eggs chopped, and serve with boiled rice

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