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Stewed Kidney
From Miss Corson's practical American cookery and household management, 1885
Serves 1
If wine and parsley are unavailable, substitute with table sauce or vinegar.
Presented as published in 1885. 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
739Calories
9 gProtein
110 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories739 kcal
Protein8.9 g
Carbohydrates110 g
Fiber5.4 g
Sugars3.1 g
Total Fat24 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol63 mg
Sodium1101 mg
Potassium385 mg
Calcium333 mg
Iron33 mg
Magnesium54 mg
Phosphorus104 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C5.9 mg
Vitamin A19 mcg
Vitamin E0.1 mg
Vitamin K73 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9 mg
Folate147 mcg
Choline13 mg
Caffeine0 mg
Water565 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 154. The excerpt below is the record exactly as published.
two tablespoonfuls of butter, and brown it ; when the kidney is brown, dust over it a tablespoonful of flour, and stir it until the flour is brown, then pour in a pint of boiling water, season the kidney with salt and pepper, and stew it gently for ten minutes ; then add a tablespoonful of finely chopped parsley, and a glass of Madeira
Cook this with the app: pantry check, scaling, and the assistant.