Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
124
Calories
0g
Protein
13g
Fat
2g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lard | 1 tbsp (12.8g) | 115 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
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
- 1 teaspoon each of lard
- 3 tablespoons vinegar
- 4 min- utes
- salt
- pepper
- vinegar
Directions
1
Mrs. Leo Fox.
2
Put 1 teaspoon each of lard and butter in a hot skillet, and when melted rub in enough flour to make your gravy. When the flour is browned, add boiling water, and when cooked 3 or 4 min- utes, put in the kidneys cut small ; stew for 20 minutes. If the gravy boils away, add boiling water. Season with salt and pepper, and before serving add from 1 to 3 tablespoons vinegar.
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive