Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soup | 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
- three tablespoonfuls of butter
- two tablespoonfuls of flour
- one cupful of sw^eet cream
- one cupful of the soup it was boiled
- two tablespoonfuls of sherry wine
- one hard boiled egg
Directions
Soak the kidneys two or three hours in salt and water, then stew till tender; slice very thin in small
'246 THE GOOD CHEER COOK BOOK.
pieces, and put in a stew pan, with three tablespoonfuls of butter, dredge in two tablespoonfuls of flour, then add one cupful of sw^eet cream and one cupful of the soup it was boiled in (strained) and chop or slice in small pieces one hard boiled egg and add with two tablespoonfuls of sherry wine. Serve. Use only the best part of the kidney. Mrs. Wm. O'Niel.