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Mutton Kidneys en Brochette
From Harper's cook book encyclopædia, 1902
Serves 1
Bacon may be omitted.
Presented as published in 1902. 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
837Calories
94 gProtein
5 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories837 kcal
Protein94 g
Carbohydrates5.1 g
Fiber0 g
Sugars0.1 g
Total Fat57 g
Saturated Fat17 g
Monounsaturated Fat17 g
Polyunsaturated Fat6.4 g
Omega-30 g
Cholesterol2080 mg
Sodium980 mg
Potassium1667 mg
Calcium80 mg
Iron38 mg
Magnesium102 mg
Phosphorus1479 mg
Zinc13 mg
Copper2.7 mg
Manganese0.7 mg
Vitamin D0.7 mcg
Vitamin C67 mg
Vitamin A570 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B61.3 mg
Vitamin B12314 mcg
Thiamin (B1)3.7 mg
Riboflavin (B2)13 mg
Niacin (B3)45 mg
Folate169 mcg
Choline12 mg
Caffeine0 mg
Water480 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 260. The excerpt below is the record exactly as published.
Mutton Kidneys en Brochette. — Take six lamb kidneys, cut through the centre and remove the white veins and fat ; wash well in cold water, and drop in boiling water ; let stand for five minutes, drain, and wipe dry. Cut very thin slices of fat bacon the size of the pieces of kidney ; place one piece of kidney on a skewer, then a piece of bacon, then kidney and bacon on each skewer until all are ready ; lay them on a broiler, set over a clear fire, baste with butter, broil, and turn for five minutes; dust lightly with salt and pepper, and serve on the skewers. The bacon may be omitted. One ta- ble-spoonful of chopped parsley mixed with one table-spoonful of butter and half a teaspoonful of lemon-juice
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