Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 2 cups boiled ham chopped fine
- 1 tablespoon butter
- 1 cup broth
- 1 teaspoon curry powder
- 2 well beaten eggs
- 4 lamb's
- 2 veal's kidneys into small jjieces
- 1 mediiun-sized onion
- pepper
- salt
Directions
To 2 cups boiled ham chopped fine, add 2 well beaten eggs, V-j, cup milk, a few cracker or bread crumbs; season with pepper and salt, and drop by the spoonful into hot fat; fry a nice brown.
DEVILED KIDNEY.S.
Cut 4 lamb's or 2 veal's kidneys into small jjieces; cover with cold water and let come to the boil; drain; put in a sauce pan. 1 mediiun-sized onion, chopped fini?. 1 tablespoon butter and simmer till onion turns yellow; add 1 cup broth. 1 teaspoon curry powder, ^. pinch cayenne, salt, and let the kidneys simmer about ^/^ hour or until tender; thicken a little and serve on hot buttered toast.
Mrs. R. T. A.
1 14 THE WARREN COOK BOOK