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Chicken Broth made from Giblets
From A year's cookery, 1880
Serves 2
May add sago, rice, or tapioca.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
43Calories
1 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories43 kcal
Protein1.1 g
Carbohydrates9.9 g
Fiber2.1 g
Sugars4.6 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium34 mg
Potassium211 mg
Calcium36 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.7 mg
Vitamin A255 mcg
Vitamin E0.2 mg
Vitamin K21 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate21 mcg
Choline7.3 mg
Caffeine0 mg
Water331 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 342. The excerpt below is the record exactly as published.
Chicken Broth made from Giblets. — For the sake of economy chicken broth is frequently made from the giblets of the birds, that is, the feet, throat, gizzard, and liver. When this is done, the chicken itself can be used to make two separate dishes. Excellent results can in this way be obtained. Cleanse the giblets thoroughly, and be particu- FOOD FOR INVALIDS. 441 larly careful to skin the feet, first pouring boiling water over them, and letting them lie in it for about a minute, to loosen the skin. Put the cleansed giblets into a small saucepan, with a pint of cold water, adding, if approved, a sprig of parsley, a small onion, a slice of carrot, and a little celery. Simmer very gently for two hours, then strain for use. This broth should be a jelly when cold. It may be flavoured with a tablespoonful of sherry and a squeeze of lemon- juic
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