Veal Kidney Saute
From Delicate dishes, 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
374Calories
53 gProtein
9 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories374 kcal
Protein53 g
Carbohydrates8.9 g
Fiber0 g
Sugars0.3 g
Total Fat14 g
Saturated Fat4.2 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol762 mg
Sodium191 mg
Potassium816 mg
Calcium37 mg
Iron20 mg
Magnesium49 mg
Phosphorus920 mg
Zinc7.5 mg
Copper12 mg
Manganese0.7 mg
Vitamin D1 mcg
Vitamin C2 mg
Vitamin A64263 mcg
Vitamin E4.7 mg
Vitamin K0.2 mcg
Vitamin B61.1 mg
Vitamin B12192 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)5.6 mg
Niacin (B3)35 mg
Folate25 mcg
Choline147 mg
Caffeine0 mg
Water203 g
As published
This recipe was extracted from Delicate dishes (1896), page 40. The excerpt below is the record exactly as published.
4 veal kidneys with ^ pound calf's liver; season with pepper and salt. Heat a piece of butter in a chafing dish, put in the meat and toss about until done. Remove from the fire and stir in the beaten yolk of i egg and 5^ teaspoonful of lemon juice. Spread on toast and serve. VEAL KIDNEY SAUTE. Chop an onion fine and brown in butter. Cut the kid- ney in thin slices; add salt and paprika, cook until tender and serve with slices of lemon. SUNFLOWER. Boil 4 eggs 20 minutes and cool before removing shell. l/ALEUTINrr VALENTINE & GOAlPftNy. VMr ll ISHLO Coach and Car Varnisbes and Colors. 114 CHAFING DISH. Make a cream sauce with i pint of milk, i tablespoonful of flour and i of butter, rubbed together and stirred into the boiling milk. Add the whites of the eggs, chopped fine. Season with salt and white pepper
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