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Sheep's Kidneys, Broiled
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for three or four for a dish.
Presented as published in 1892. 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
36Calories
6 gProtein
0 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories36 kcal
Protein5.9 g
Carbohydrates0.3 g
Fiber0 g
Total Fat1.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol126 mg
Sodium59 mg
Potassium104 mg
Calcium4.9 mg
Iron2.4 mg
Magnesium6.4 mg
Phosphorus92 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0 mg
Vitamin C4.1 mg
Vitamin A36 mcg
Vitamin B60.1 mg
Vitamin B1220 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.8 mg
Folate11 mcg
Water30 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1772. The excerpt below is the record exactly as published.
Sheep's Kidneys, Broiled.— Cut the kidneys in half the long way. Skin them, score "them a little, sprinkle salt and cayenne over them, dip them in clarified butter, and run a skewer through them to keep them from curling on the gridiron. Broil over a clear fire. Take out the skewers, and serve the kidneys on a hot dish with the hoUow part uppermost. Garnish the dish witli parsley
Cook this with the app: pantry check, scaling, and the assistant.