Curried Giblets
From The Abingdon war-food book, 1918
Presented as published in 1918. 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
540Calories
20 gProtein
98 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories540 kcal
Protein20 g
Carbohydrates98 g
Fiber0.5 g
Sugars0.6 g
Total Fat7.3 g
Saturated Fat1.7 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol187 mg
Sodium65 mg
Potassium245 mg
Calcium54 mg
Iron7.8 mg
Magnesium41 mg
Phosphorus225 mg
Zinc1.5 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A75 mcg
Vitamin E0.8 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.5 mg
Folate223 mcg
Choline148 mg
Caffeine0 mg
Water50 g
As published
This recipe was extracted from The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 7. The excerpt below is the record exactly as published.
Curried Giblets Wash and chop the heart, liver, and gizzard and cook slowly for half an hour. Thicken the stock with flour mixed with cold water and highly seasoned with salt, pepper, and Yi teaspoonful curry powder. Add a finely chopped hard-boiled
Cook this with the app: pantry check, scaling, and the assistant.