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Veal Kidneys a la Canfield
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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
78Calories
4 gProtein
2 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories78 kcal
Protein4.4 g
Carbohydrates2.3 g
Fiber0.7 g
Sugars1.4 g
Total Fat6.2 g
Saturated Fat2.1 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol11 mg
Sodium124 mg
Potassium255 mg
Calcium3.1 mg
Iron0.4 mg
Magnesium8.4 mg
Phosphorus87 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C1.5 mg
Vitamin A1.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate12 mcg
Choline20 mg
Caffeine0 mg
Water72 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 222. The excerpt below is the record exactly as published.
VEAL KIDNEYS A LA CANFIELD.— Trim kidneys, cook in brown stock 10 minutes, drain and cut in slices. Arrange alter- nate slices of kidnej"^ and thinlj- sliced bacon on skewers with a fresh mushroom cap at either end of each skewer. Broil until bacon is crisp, and arrange on pieces of toast. Pour over sauce made from stock in which kidneys were cooked, seasoned with salt, cayenne, and Madeira wine
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