nut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Pork Kidneys
From Cassell's dictionary of cookery, 1892
Serves 1
Time: about 15 minutes.
Presented as published in 1892. 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
377Calories
57 gProtein
7 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories377 kcal
Protein57 g
Carbohydrates7.2 g
Fiber1 g
Sugars2.5 g
Total Fat11 g
Saturated Fat3.5 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat0.9 g
Cholesterol1085 mg
Sodium416 mg
Potassium893 mg
Calcium46 mg
Iron17 mg
Magnesium67 mg
Phosphorus716 mg
Zinc9.5 mg
Copper2.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A201 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B61.6 mg
Vitamin B1229 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)5.8 mg
Niacin (B3)28 mg
Folate157 mcg
Choline4 mg
Caffeine0 mg
Water333 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1281. The excerpt below is the record exactly as published.
tewed.— Pork kidneys may be fried as directed for mutton kidneys, or they may be serA'ed as follows : — Take off the skin, and cut two kidneys into slices a quarter of an inch thick. Season with pepper and salt, and sprinkle over them equal parts of parsley and finely-minced shallot. Fry in butter until they are hghtly browned, stir a tea-spoonful of flour amongst them, and shake them well in the pan. Add gradually a wine- glassful of gravy, or even water, and half a wine- glassful of Ught wine
Cook this with the app: pantry check, scaling, and the assistant.