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Stewed Kidneys
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
Can be prepared in advance and reheated.
Presented as published in 1880. 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
99Calories
6 gProtein
11 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories99 kcal
Protein6.3 g
Carbohydrates11 g
Fiber0.6 g
Sugars4.1 g
Total Fat5.8 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol15 mg
Sodium342 mg
Potassium276 mg
Calcium18 mg
Iron0.8 mg
Magnesium14 mg
Phosphorus70 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A2.5 mcg
Vitamin E0.2 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.9 mg
Folate17 mcg
Choline23 mg
Caffeine0 mg
Water226 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 177. The excerpt below is the record exactly as published.
Stewed Kidneys. Cut the kidneys in thin round slices. Cover them with cold water and let them stand half an hour ; then wash them clean, and put them in a stew-pan with one quart of water or stock, a clove, two table-spoonfuls of onion juice, and salt and pepper. Simmer two hours. Put one table-spoonful of butter in the frying-pan, and when hot, add one of flour
Cook this with the app: pantry check, scaling, and the assistant.