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Giblet Gravy
From The practical cookbook, 1917
Giblets include heart, liver, and gizzard.
Presented as published in 1917. 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
115Calories
3 gProtein
24 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories115 kcal
Protein3.4 g
Carbohydrates24 g
Fiber0 g
Sugars0 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium20 mg
Potassium43 mg
Calcium20 mg
Iron1.8 mg
Magnesium13 mg
Phosphorus34 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate50 mcg
Choline0 mg
Caffeine0 mg
Water476 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 40. The excerpt below is the record exactly as published.
Giblet gravy. Ingredients : Chicken giblets 4 tb. flour 3 tb. fat 2 c. cold water
Cook this with the app: pantry check, scaling, and the assistant.