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Veal Kidney Pie
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Presented as published in 1902. 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
406Calories
37 gProtein
6 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories406 kcal
Protein37 g
Carbohydrates5.7 g
Fiber0 g
Sugars2.9 g
Total Fat24 g
Saturated Fat7.3 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat3.3 g
Cholesterol1019 mg
Sodium658 mg
Potassium495 mg
Calcium112 mg
Iron5.1 mg
Magnesium36 mg
Phosphorus531 mg
Zinc3.6 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D4.4 mcg
Vitamin C3.8 mg
Vitamin A367 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B1223 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)2.5 mg
Niacin (B3)5.4 mg
Folate104 mcg
Choline590 mg
Caffeine0 mg
Water248 g
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 91. The excerpt below is the record exactly as published.
Veal Kidney Pie Select three nice veal kidneys, wash, and soak them in salted water, then in fresh water. Chop very fine, also chop the fat and mix with the f oUowing : The chopped yolks of four hard- boiled eggs, a few finely chopped herbs and pieces of celery, a dash of grated nutmeg, ground mace, cloves, and white pepper, and salt to taste. Line a deep-buttered dish with puff pastry. Mix the kidneys thoroughly with the seasoning and fili the baking dish. Moisten with three tablespoonfuls of Sherry
Cook this with the app: pantry check, scaling, and the assistant.