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Omelet with Kidneys

Name: Omelet with Kidneys
Yield: 1 servings
Ingredients: a tablespoonful of calf’s or sheep’s kidney; seasoned with salt and pepper; seasoned with salt and pepper

From A guide to modern cookery, 1909

Serves 1

Presented as published in 1909. 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

14Calories

2 gProtein

0 gCarbs

0 gFat

Full nutrition (27 nutrients)

Calories14 kcal

Protein2.3 g

Carbohydrates0.1 g

Fiber0 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol50 mg

Sodium23 mg

Potassium41 mg

Calcium1.9 mg

Iron0.9 mg

Magnesium2.5 mg

Phosphorus36 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin C1.6 mg

Vitamin A14 mcg

Vitamin B60 mg

Vitamin B127.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.1 mg

Folate4.1 mcg

Water12 g

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 112. The excerpt below is the record exactly as published.

OMELET WITH KIDNEYS Add to the omelet a tablespoonful of calf’s or sheep’s kidney, cut into dice, seasoned with salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.