Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 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
- 14 pound butter in a sauce pan on the fire
- 2 teaspoon of salt
- 2 gills of water
- salt
- pepper
Directions
Cut a kidney in small pieces; put 14 pound butter in a sauce pan on the fire, and when very hot put in the kidney, stirring with a wooden spoon 3 minutes over a brisk fire ; add for each pound of kidne^' V2 tablespoon of flour; I/2 teaspoon of salt, 1/0 the quantity of pepper and a little sugar; moisten with 2 gills of water; simmer gently for five minutes. Florence S. Wood.
Pork contains the largest percentage of fat of any meat. Al- though found in market through the entire year, it should be sel- dom served and only during the winter months ; cook slowly and thoroughly .
Wipe chops; sprinkle with salt and pepper; place in hot frying pan and cook slowly until tender and well broAvned on each side.