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Mock-Kidney Soup
From The encyclopaedia of practical cookery, 1892
Serves 8
Presented as published in 1892. 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
106Calories
12 gProtein
9 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories106 kcal
Protein12 g
Carbohydrates8.9 g
Fiber1.2 g
Sugars2.1 g
Total Fat2.4 g
Saturated Fat0.7 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol144 mg
Sodium53 mg
Potassium361 mg
Calcium30 mg
Iron5 mg
Magnesium24 mg
Phosphorus229 mg
Zinc1.8 mg
Copper3.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C9.5 mg
Vitamin A16108 mcg
Vitamin E1.1 mg
Vitamin K1.4 mcg
Vitamin B60.3 mg
Vitamin B1248 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)9 mg
Folate17 mcg
Choline4.1 mg
Caffeine0 mg
Water564 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 189. The excerpt below is the record exactly as published.
Mock-Kidney Soup. — Put lib. of calf’s or other liver into a | saucepan with lgall. of water, and boil slowly for an hour. Take it out, and rub through a coarse grater. Cut another pound of liver into small pieces, and mix them in ; put back into the saucepan, together with a carrot, turnip, and potato, all grated, and one onion very finely chopped. Cover the pan, and boil slowly or simmer for an-hour-and-a-half ; add salt and pepper
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