Stewed Ox Kidney

Name: Stewed Ox Kidney
Ingredients: One pound of Kidney; Three ounces of Fat Bacon; Two small Onions; Half pint of Water; Pepper; Salt; Half ounce of Flour

From Artizan recipes, 1896

Presented as published in 1896. 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

935Calories

5 gProtein

39 gCarbs

85 gFat

Full nutrition (33 nutrients)

Calories935 kcal

Protein4.8 g

Carbohydrates39 g

Fiber5.1 g

Sugars13 g

Total Fat85 g

Saturated Fat33 g

Monounsaturated Fat38 g

Polyunsaturated Fat9.5 g

Cholesterol81 mg

Sodium147 mg

Potassium460 mg

Calcium79 mg

Iron1.4 mg

Magnesium36 mg

Phosphorus102 mg

Zinc0.7 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D2.1 mcg

Vitamin C22 mg

Vitamin A0 mcg

Vitamin E0.6 mg

Vitamin K1.2 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.3 mg

Folate80 mcg

Choline54 mg

Caffeine0 mg

Water505 g

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 5. The excerpt below is the record exactly as published.

Stewed Ox Kidney. Ingredients. One pound of Kidney. Three ounces of Fat Bacon. Two small Onions. Half pint of Water. Pepper and Salt. Half ounce of Flour

Cook this with the app: pantry check, scaling, and the assistant.