vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Mutton Kidney with Fines Herbes
From European and American cuisine, 1914
Serves 1
Serve on a warm dish with a border of fleurons.
Presented as published in 1914. 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
642Calories
15 gProtein
14 gCarbs
74 gFat
Full nutrition (34 nutrients)
Calories642 kcal
Protein15 g
Carbohydrates14 g
Fiber0.3 g
Sugars1.8 g
Total Fat74 g
Saturated Fat27 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol559 mg
Sodium2508 mg
Potassium348 mg
Calcium143 mg
Iron2 mg
Magnesium28 mg
Phosphorus280 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C6.7 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K4.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate52 mcg
Choline295 mg
Caffeine0 mg
Water214 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 217. The excerpt below is the record exactly as published.
Mutton Kidney with Fines Herbes.— Prepare 6 mutton kidneys as in above recipe ; season with 1 teaspoonful salt and Y4 teaspoonful pepper. Melt 1 ounce butter in a saucepan, add 1 tablespoonful fine-chopped onion and 2 tablespoonfuls fine-chopped mushrooms, cook 5 minutes; then add the kidneys, cook a few minutes; add Ys S^U of sherry wine and 1 tablespoonful lemon juice, cook 5 minutes. Mix the yolks of 2 eggs with Ys ^^^P o' cream
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