Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
756
Calories
39g
Protein
22g
Fat
95g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Cream | 1 tbsp (15ml) heavy | 51 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- half cup beef stock
- one-half cupful cream
- one table- spoonful each flour
Directions
1
Soak kidneys in salt water over night, and boil until tender with little onion chopped fine. Place in sauce pan, one table- spoonful each flour and butter, cook to a nice brown, add one- half cup beef stock, one-half cupful cream, season to taste, boil good five minutes then add the cut kidneys. Serve hot with chopped parsley on top. — Miss Charlotte Wickstrom, Hartford, Conn.
Recipe sourced from
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