gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Sheep's Kidney (Saute)

Name: Sheep's Kidney (Saute)
Yield: 3 servings
Ingredients: 6 sheep's kidneys; 1 glass sherry; Chopped parsley; Pepper and salt; Juice of a lemon

From Mrs. Maclurcan's cookery book, 1899

Serves 3

Presented as published in 1899. 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

95Calories

8 gProtein

8 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories95 kcal

Protein8.4 g

Carbohydrates7.6 g

Fiber0.1 g

Sugars2.1 g

Total Fat1.6 g

Saturated Fat0.5 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol169 mg

Sodium569 mg

Potassium242 mg

Calcium16 mg

Iron3.5 mg

Magnesium18 mg

Phosphorus137 mg

Zinc1.2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C18 mg

Vitamin A48 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B1226 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)3.9 mg

Folate21 mcg

Choline5.6 mg

Caffeine0 mg

Water140 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 32. The excerpt below is the record exactly as published.

SHEEP'S KIDNEY (SAUTE). 6 sheep's kidneys 1 glass sherry Chopped parsley Pepper and salt Juice of a lemon

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