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Oxford Receipt for Mutton Kidneys
From Modern cookery, in all its branches, 1884
Serves 6
Serve instantly for best flavor.
Presented as published in 1884. 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
276Calories
6 gProtein
32 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories276 kcal
Protein5.6 g
Carbohydrates32 g
Fiber2.5 g
Sugars2.2 g
Total Fat13 g
Saturated Fat5.2 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat1.4 g
Cholesterol16 mg
Sodium666 mg
Potassium98 mg
Calcium49 mg
Iron1.5 mg
Magnesium22 mg
Phosphorus72 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3.5 mcg
Vitamin E0.2 mg
Vitamin K3.8 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate54 mcg
Choline7.8 mg
Caffeine0 mg
Water9.1 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 231. The excerpt below is the record exactly as published.
OXFORD RECEIPT FOR MUTTON KIDNEYS. (BREAKFAST DISH, OR ENTREE.) Fry gently in a little good butter, a dozen croutons (slices of bread, of uniform shape and size, trimmed free from crust), cut half an inch thick, about two inches and a half wide, and from three to four in length : lift them out and keep them hot. Split quite asunder six fine fresh kidneys, after having freed them from the skin and fat ; season them with fine salt and cayenne, arrange them evenly in a clean frying-pan, and pour some clarified butter over them. Fry them over a somewhat brisk fire, dish each half upon a crouton , make a sauce in the pan as for veal cutlets, but use gravy for it instead of wTater, should it be at hand ; add a little wine or catsup
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