Recipe Manuscript

Lamb Kidneys Saute With Mushrooms

Name: Lamb Kidneys Saute With Mushrooms
Prep time: PTPT10M
Cook time: PTPT20M
Yield: 4
Cuisine: American
Ingredients: 500g lamb kidneys, cleaned and sliced; 2 tablespoons (30ml) olive oil or clarified butter; 250g button mushrooms, sliced; 25g butter; 200ml heavy cream; Salt and black pepper, to taste; 200g cooked green peas (optional, for serving); 200g cooked white rice (optional, for serving)

"Lamb Kidneys Sautéed With Mushrooms"

1917

From the treasured pages of Megale amerikanike mageirike dia mageirous kai oikogeneias

Written by Michael Gkines

Early Modern Kitchen (1900 - 1930)American European Beginner Intermediate Dinner Lunch

Original Recipe • 1917

Original Manuscript(circa Early Modern Kitchen, 1900 - 1930)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Lamb Kidneys Saute With Mushrooms

"Σοτάρισε τὰ νεφράχια καὶ σερβίρισέ τα μὲ σάλτσα μανιταριῶν (ἀρ. 188) ἢ μὲ μπιζελάχια ἢ μὲ ρύζι, δίδων τὴν κατάλληλον ὀνομασίαν."

English Translation

"Sauté the kidneys and serve them with mushroom sauce (no. 188) or with peas or rice, giving the appropriate name."

Note on the Original Text

This recipe is written with brevity—classic for early-20th-century Greek cookbooks. Directions are minimal and often refer to numbered sauces or preparations elsewhere in the text; here, the reference to 'αρ. 188' would direct the reader to a previously explained mushroom sauce. Historical spelling and terminology, such as 'νεφράχια' for kidneys and 'μανιταριῶν' for mushrooms, are used. Quantities were rarely given, assuming the cook had experience and understood proportions by sight and custom.

Modern Kitchen Interpretation

Recipe's Origin

Megale amerikanike mageirike dia mageirous kai oikogeneias - Click to view recipe in book

Title

Megale amerikanike mageirike dia mageirous kai oikogeneias (1917)

You can also click the book image above to peruse the original tome

Writer

Michael Gkines

Era

1917

Publisher

Ekdotika Katastemata

Background

A sumptuous journey through early 20th-century Greek-American kitchens, this cookbook offers practical and time-tested recipes for savory dishes and delightful sweets—each crafted to suit the American system, yet infused with Greek tradition. A perfect companion for both family cooks and aspiring chefs.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe originates from 'Megale amerikanike mageirike', a Greek-language cookbook published in New York in 1917. The book was designed to introduce Greek immigrant families and cooks to the practicalities of American cooking while respecting their heritage. Recipes are straightforward, often referencing other sections for sauces or accompaniments, and stress adaptability: here, kidneys can be served plain, with mushroom sauce, peas, or rice, allowing for practical substitutions and presenting a bridge between old-world tastes and new-world ingredients.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Traditional home kitchens circa 1917 would utilize a cast iron or tin-lined sauté pan for browning the kidneys, a wooden spoon, and a ceramic or enamel pot for preparing sauces. A simple kitchen knife would be used for cleaning and slicing the kidneys and mushrooms. Food would be cooked over a gas or coal stove, and served directly from pan to table.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

20 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 lb lamb kidneys, cleaned and sliced
2 tablespoons (1 fl oz) olive oil or clarified butter
9 oz button mushrooms, sliced
1 oz butter
7 fl oz heavy cream
Salt and black pepper, to taste
7 oz cooked green peas (optional, for serving)
7 oz cooked white rice (optional, for serving)

Instructions

Begin by cleaning and slicing 1 lb lamb kidneys.
Heat a large frying pan with 2 tablespoons of olive oil over medium-high heat.
Sauté the kidneys for 3-4 minutes until browned and just cooked through.
Meanwhile, prepare a mushroom sauce — as per the historical reference, use a standard white mushroom sauce: sauté 9 oz sliced mushrooms in butter, add 7 fl oz cream, season with salt and pepper, and simmer until thickened.
Serve the sautéed kidneys either with the mushroom sauce poured over, with a side of 7 oz cooked green peas, or over 7 oz cooked white rice, according to your preference and naming the dish accordingly.

Estimated Calories

420 per serving

Cooking Estimates

You will spend about 10 minutes preparing the ingredients, then another 20 minutes cooking. Each serving has roughly 420 calories. This recipe makes 4 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.