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Giblet Pie
From Cookery for every household, 1914
Serves 3
Goose giblets are preferred. Serve hot with parsley.
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
518Calories
39 gProtein
16 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories518 kcal
Protein39 g
Carbohydrates16 g
Fiber3.9 g
Sugars1.1 g
Total Fat33 g
Saturated Fat13 g
Monounsaturated Fat13 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol165 mg
Sodium296 mg
Potassium692 mg
Calcium79 mg
Iron5.4 mg
Magnesium71 mg
Phosphorus409 mg
Zinc7.1 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C5.5 mg
Vitamin A449 mcg
Vitamin E0.6 mg
Vitamin K3.3 mcg
Vitamin B61.1 mg
Vitamin B123.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate100 mcg
Choline142 mg
Caffeine0 mg
Water133 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 542. The excerpt below is the record exactly as published.
Giblet Pie 2 or 3 sets giblets. 1 lb. beef steak. 1 table-sp. flour. 1 shallot. Pepper, salt. A pinch of mace. (P&tS aux Abatis) A pinch of nutmeg. J pt. stock. 2 or 3 oz. bacon. Rough -puff or flaky pastry
Cook this with the app: pantry check, scaling, and the assistant.