Americanside
Giblet Gravy
From Canadian cook book, 1924
Presented as published in 1924. 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
633Calories
47 gProtein
26 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories633 kcal
Protein47 g
Carbohydrates26 g
Fiber0.6 g
Sugars3.8 g
Total Fat36 g
Saturated Fat11 g
Monounsaturated Fat14 g
Polyunsaturated Fat8.2 g
Omega-30 g
Cholesterol551 mg
Sodium2759 mg
Potassium538 mg
Calcium40 mg
Iron11 mg
Magnesium48 mg
Phosphorus398 mg
Zinc7.2 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D1.2 mcg
Vitamin C9.9 mg
Vitamin A3541 mcg
Vitamin E0.8 mg
Vitamin K4.3 mcg
Vitamin B60.6 mg
Vitamin B1212 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)11 mg
Folate483 mcg
Choline53 mg
Caffeine0 mg
Water317 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 99. The excerpt below is the record exactly as published.
GIBLET GRAVY 2 tb. dripping. 214 tb. flour. M T. salt, f.g. pepper. 1 c. giblet stock. Cooked giblets
Cook this with the app: pantry check, scaling, and the assistant.