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Giblet Pie
From The Ideal cook book, 1899
Serves 4
Presented as published in 1899. 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
36Calories
1 gProtein
4 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories36 kcal
Protein0.5 g
Carbohydrates3.7 g
Fiber0.6 g
Sugars1.6 g
Total Fat2.3 g
Saturated Fat1.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0 g
Cholesterol6.4 mg
Sodium2.8 mg
Potassium61 mg
Calcium12 mg
Iron0.1 mg
Magnesium4.1 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate7.1 mcg
Choline2.3 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 111. The excerpt below is the record exactly as published.
Giblet Pie—Ingredients—Some goose or duck giblets, water, onion, black pepper, a bunch of sweet herbs, a large teacupful of cream, sliced potatoes, plain crust, salt
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