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Lamb and Kidney Pie
From Mary Jane's cook book, 1916
Serves 5
Mrs. C. F. C.
Presented as published in 1916. 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
716Calories
59 gProtein
7 gCarbs
49 gFat
Full nutrition (33 nutrients)
Calories716 kcal
Protein59 g
Carbohydrates6.6 g
Fiber1.1 g
Sugars1.8 g
Total Fat49 g
Saturated Fat21 g
Monounsaturated Fat19 g
Polyunsaturated Fat4.6 g
Cholesterol909 mg
Sodium455 mg
Potassium1010 mg
Calcium63 mg
Iron17 mg
Magnesium71 mg
Phosphorus797 mg
Zinc9.3 mg
Copper1.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A228 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.7 mg
Vitamin B12129 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)5.6 mg
Niacin (B3)26 mg
Folate96 mcg
Choline2.9 mg
Caffeine0 mg
Water313 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 96. The excerpt below is the record exactly as published.
LAMB AND KIDNEY PIE. Breast of lamb, l1/^ pounds. Celery salt. Lamb kidneys, 12. Nutmeg. Black pepper. Onion, 1. Lemon, 1. Crust. Stew the lamb and kidneys, split and cleansed, in boiling salted water to cover
Cook this with the app: pantry check, scaling, and the assistant.