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Giblet Pie
From Recipes for the million, 1891
Serves 1
Presented as published in 1891. 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
962Calories
14 gProtein
39 gCarbs
86 gFat
Full nutrition (34 nutrients)
Calories962 kcal
Protein14 g
Carbohydrates39 g
Fiber8.9 g
Sugars6.5 g
Total Fat86 g
Saturated Fat49 g
Monounsaturated Fat18 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol262 mg
Sodium9780 mg
Potassium859 mg
Calcium299 mg
Iron3 mg
Magnesium78 mg
Phosphorus267 mg
Zinc1.9 mg
Copper0.4 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A6.8 mcg
Vitamin E0.4 mg
Vitamin K47 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate36 mcg
Choline12 mg
Caffeine0 mg
Water316 g
As published
This recipe was extracted from Recipes for the million (1891), page 82. The excerpt below is the record exactly as published.
GIBLET PIE. — Clean the giblets and boil them a short time in a small quantity of water with some pieces of beef or veal, an onion, and a few sweet herbs. Let it get cold, then cut the heart, liver, and gizzard in slices, put the whole of the meat into a pie-dish, season with pepper and salt, add the liquor in which the giblets were boiled, put on the crust, and bake. When done, raise the crust and stir in a cupful of cream
Cook this with the app: pantry check, scaling, and the assistant.