Sheep's Kidneys en Brochette

Name: Sheep's Kidneys en Brochette
Ingredients: ten sheep's kidneys; sprinkle a pinch of salt; sprinkle a pinch of pepper; two ounces of melted butter; a tablespoonful of chopped parsley; the juice of a lemon

From French dishes for American tables, 1886

Presented as published in 1886. 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

429Calories

1 gProtein

7 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories429 kcal

Protein0.8 g

Carbohydrates6.9 g

Fiber0.3 g

Sugars2.6 g

Total Fat46 g

Saturated Fat29 g

Monounsaturated Fat13 g

Polyunsaturated Fat1.7 g

Omega-30.2 g

Cholesterol122 mg

Sodium7.2 mg

Potassium117 mg

Calcium20 mg

Iron0.1 mg

Magnesium7.1 mg

Phosphorus22 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C39 mg

Vitamin A388 mcg

Vitamin E1.5 mg

Vitamin K4 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate22 mcg

Choline16 mg

Caffeine0 mg

Water101 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 38. The excerpt below is the record exactly as published.

Sheep's Kidneys en Brochette. Take ten sheep's kidneys, remove all the skin which covers them, split them without cutting the sinew, pass a skewer through them, sprinkle a pinch of salt and pepper over them, and broil them on a good fire, taking care to turn them so as to broil on both sides; after which remove the skewer. Put two ounces of melted butter on a dish, a tablespoonful of chopped 86 FRENCH DISHES. parsley, the juice of a lemon

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