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Giblet Gravy
From The Henderson cook book, 1914
Serves 4
Presented as published in 1914. 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
14Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories14 kcal
Protein2.4 g
Carbohydrates0.2 g
Fiber0 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol31 mg
Sodium7.6 mg
Potassium35 mg
Calcium0.9 mg
Iron0.7 mg
Magnesium2.1 mg
Phosphorus32 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A1770 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B125.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate0.3 mcg
Caffeine0 mg
Water9.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 17. The excerpt below is the record exactly as published.
GIBLET GRAVY. Take the liver, gizzards and hearts from fowls ; boil tender and chop fine ; make a nice thin drawn butter sauce of water in which they were boiled, and stir in; season with salt
Cook this with the app: pantry check, scaling, and the assistant.