Giblet Risotto
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
933Calories
27 gProtein
50 gCarbs
68 gFat
Full nutrition (33 nutrients)
Calories933 kcal
Protein27 g
Carbohydrates50 g
Fiber4 g
Sugars24 g
Total Fat68 g
Saturated Fat20 g
Monounsaturated Fat30 g
Polyunsaturated Fat15 g
Cholesterol86 mg
Sodium1412 mg
Potassium1830 mg
Calcium64 mg
Iron4.5 mg
Magnesium77 mg
Phosphorus324 mg
Zinc1.7 mg
Copper0.8 mg
Manganese0.3 mg
Vitamin D2.7 mcg
Vitamin C23 mg
Vitamin A9.5 mcg
Vitamin E1.9 mg
Vitamin K1.9 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)15 mg
Folate47 mcg
Choline156 mg
Caffeine0 mg
Water1052 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 22. The excerpt below is the record exactly as published.
GIBLET RISOTTO. Risotto. 2 pints second stock. Ciblels. 1 breakfast-cupful of rice. 2 oz. clarified dripping. 5 pint tomato puree
Cook this with the app: pantry check, scaling, and the assistant.