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Lamb Kidney Stew on Toast
From The Swedish, French, American cook book, 1918
Serves 2
Ideal for breakfast.
Presented as published in 1918. 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
380Calories
49 gProtein
20 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories380 kcal
Protein49 g
Carbohydrates20 g
Fiber2.2 g
Sugars5.5 g
Total Fat9 g
Saturated Fat3 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.7 g
Cholesterol1011 mg
Sodium862 mg
Potassium1089 mg
Calcium73 mg
Iron20 mg
Magnesium69 mg
Phosphorus780 mg
Zinc7 mg
Copper1.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A536 mcg
Vitamin E0.2 mg
Vitamin K4.3 mcg
Vitamin B60.8 mg
Vitamin B12157 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)6.8 mg
Niacin (B3)23 mg
Folate105 mcg
Choline10 mg
Caffeine0 mg
Water443 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 240. The excerpt below is the record exactly as published.
Lamb Kidney Stew on Toast Etuvee de Rognon d’ Agneau sur Roties Select about half a dozen lamb kidneys; put in hot water with onions, carrots, pepper, salt, and half cup sherry; stew from one to one and a half hours until well done; leave in the juice until cold. Then cut up in small dices; strain some of their own liquid on the dices; put on stove to get hot; flavor with some more sherry; color with kitchen bouquet and thicken with a tablespoon cornstarch dissolved in half cup water. Serve on hot pieces of buttered toast
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Cook this with the app: pantry check, scaling, and the assistant.