Sheep’s Kidneys in Batter
From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906
Presented as published in 1906. 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
779Calories
36 gProtein
113 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories779 kcal
Protein36 g
Carbohydrates113 g
Fiber0.2 g
Sugars12 g
Total Fat21 g
Saturated Fat8.3 g
Monounsaturated Fat6 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol403 mg
Sodium248 mg
Potassium722 mg
Calcium383 mg
Iron9.2 mg
Magnesium76 mg
Phosphorus597 mg
Zinc3.8 mg
Copper0.3 mg
Manganese1 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.3 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)9.2 mg
Folate262 mcg
Choline341 mg
Caffeine0 mg
Water355 g
As published
This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 27. The excerpt below is the record exactly as published.
Six Sheep’s Kidneys. 1. Make a good batter with the flour, eggs and milk. 2. Grease a pie-dish and pour in the batter and place in a moderate oven. 3. Skin the kidneys, cut in halves and dip into heated butter. 4. When the batter is nearly set arrange the kidneys on the top, dust lightly with pepper and salt and leave in the oven until cooked. 5. Garnish with a rim of fried parsley and place an ornamental paper round the dish. 6. Just before sending to table pour half a gill of hot gravy
Cook this with the app: pantry check, scaling, and the assistant.