vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Kidney
From Mrs. Maclurcan's cookery book, 1899
Serves 2
Presented as published in 1899. 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
57Calories
1 gProtein
14 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories57 kcal
Protein1.4 g
Carbohydrates14 g
Fiber4.7 g
Sugars3.4 g
Total Fat1.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Omega-30.1 g
Cholesterol0 mg
Sodium31 mg
Potassium212 mg
Calcium80 mg
Iron1.3 mg
Magnesium33 mg
Phosphorus32 mg
Zinc0.4 mg
Copper0.1 mg
Manganese6.1 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A0.8 mcg
Vitamin E0.9 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate17 mcg
Choline8.3 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 36. The excerpt below is the record exactly as published.
STEWED KIDNEY. 1 ox kidney 4 cloves 1 onion Flour and butter Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.