Spanish Kidney Stew
A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).
A historical recipe
Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Digitised by Project Gutenberg, eBook #17438 (https://www.gutenberg.org/ebooks/17438). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Spain. Associated with Spain by a demonym leading its title: Spanish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- one tablespoon of lemon juice
- One-half cupful of chopped onions
- One cupful of tomatoes
- One-half cup of cornstarch dissolved
- One-half cup of cold water
- One cupful of cooked beans
- One and one-half teaspoons of salt
- One-half teaspoon of paprika
- One-quarter teaspoon of thyme
- three pork
Method
- Cut three pork kidneys in one-inch pieces, rejecting the tubes and fat, and then soak in warm water and one tablespoon of lemon juice for one hour.
- Drain, and then parboil and drain and blanch under cold water.
- Now return to saucepan and add just sufficient boiling water to cover.
- Cook until tender, and then add One-half cupful of chopped onions, Two red or green peppers, chopped fine, One cupful of tomatoes, One-half cup of cornstarch dissolved in One-half cup of cold water.
- Bring to boiling point and then add One cupful of cooked beans, One and one-half teaspoons of salt, One-half teaspoon of paprika, One-quarter teaspoon of thyme.
- Heat to the boiling point and then serve.