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Sheeps' Kidneys, Broiled
From The thorough good cook, 1895
Serves 1
Makes an excellent breakfast for sportsmen.
Presented as published in 1895. 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
273Calories
4 gProtein
24 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories273 kcal
Protein3.9 g
Carbohydrates24 g
Fiber7.5 g
Sugars2.9 g
Total Fat22 g
Saturated Fat13 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol54 mg
Sodium19423 mg
Potassium584 mg
Calcium169 mg
Iron4.2 mg
Magnesium62 mg
Phosphorus68 mg
Zinc0.7 mg
Copper0.4 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C72 mg
Vitamin A283 mcg
Vitamin E1.2 mg
Vitamin K453 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate63 mcg
Choline16 mg
Caffeine0 mg
Water122 g
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 161. The excerpt below is the record exactly as published.
Sheeps' Kidneys, Broiled. Wash and dr}^ some nice kidneys; cut them in half, and Avith a small skewer keep them open ui. imitation of two shells; season them with salt and pepper, and dip them into a little fresh melted butter. Broil first the side that is cut, and be careful not to let the gravy droj) in taking them off" the gridiron. Serve them in a hot dish, with finely chopped parsley, melted butter, the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.