Sheeps’ Kidneys with Mushrooms
From The paper-bag cookery manual, 1911
Pour any liquor from the bag around the dish.
Presented as published in 1911. 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
122Calories
14 gProtein
21 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories122 kcal
Protein14 g
Carbohydrates21 g
Fiber5.5 g
Sugars11 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium24 mg
Potassium1445 mg
Calcium30 mg
Iron2.3 mg
Magnesium45 mg
Phosphorus383 mg
Zinc2.3 mg
Copper1.4 mg
Manganese0.3 mg
Vitamin D0.8 mcg
Vitamin C14 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.7 mg
Niacin (B3)15 mg
Folate86 mcg
Choline77 mg
Caffeine0 mg
Water455 g
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 25. The excerpt below is the record exactly as published.
Sheeps’ Kidneys with Mushrooms. Slit three or four sheeps’ kidneys in halves and remove the skin. Chop finely half a small peeled onion, and mix on a plate with a little chopped parsley. Wash, peel, and drain six to eight cup mushrooms. Upon each mushroom, head downwards, place half a kidney, besprinkle with chopped onion and parsley, season with salt and pepper, and pour a little oiled butter
Cook this with the app: pantry check, scaling, and the assistant.