Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
455
Calories
32g
Protein
32g
Fat
1g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
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 beef kidney
- 2 qts
- 2 tablespoonsful of butter
- 2 hard boiled eggs
- 1/2 glass of wine
Directions
1
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
2
One lb. of calves’ liver, 1 beef kidney. Fry the liver brown, set the kidney to simmer in 2 qts. of water until done, then set aside. The next day slice the kidney and liver, and put together in the water the kidney was boiled in. Add a few spices, thicken with browned flour, rubbed in 2 tablespoonsful of butter. Slice half a lemon, 2 hard boiled eggs, ½ glass of wine.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg