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Lamb Kidneys with Shirred Butter, a la Brochette
From The Swedish, French, American cook book, 1918
Serves 1
A delightful dish for any meal.
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
320Calories
36 gProtein
2 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories320 kcal
Protein36 g
Carbohydrates1.6 g
Fiber0 g
Sugars0.1 g
Total Fat18 g
Saturated Fat6 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol695 mg
Sodium552 mg
Potassium618 mg
Calcium28 mg
Iron13 mg
Magnesium38 mg
Phosphorus545 mg
Zinc4.8 mg
Copper0.9 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C22 mg
Vitamin A194 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B12105 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)4.5 mg
Niacin (B3)16 mg
Folate56 mcg
Choline15 mg
Caffeine0 mg
Water173 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 241. The excerpt below is the record exactly as published.
Lamb Kidneys with Shirred Butter, a la Brochette Rognons d’Agneau au Beurre, a la Brochette Cut kidneys in small pieces; take sliced bacon and cut it in small pieces; sprinkle with pepper and salt. Put on a skewer, alternately pieces of bacon and kidney until the skewer is full. Fry in fat
Cook this with the app: pantry check, scaling, and the assistant.