American
Giblet Gravy
From What to Have for Dinner, 1905
Presented as published in 1905. 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
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 28. The excerpt below is the record exactly as published.
Giblet Gravy. STUFFING. Shell chestnuts and cook in boiling salted water until soft; drain and force through a potato ricer; there should be one and one-half cups. Add one and one- half cups cracker crumbs, moisten with cream and sea- son with salt and poultry seasoning. GIBLET GRAVY. Make Brown Gravy (see p. 103, under New England Thanksgiving Dinner) and add turkey giblets (heart, liver and gizzard) finely chopped
Cook this with the app: pantry check, scaling, and the assistant.