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Giblet Soup
From Recipes for the million, 1891
Serves 2
This soup can also be made with duck giblets.
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
770Calories
46 gProtein
20 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories770 kcal
Protein46 g
Carbohydrates20 g
Fiber2.7 g
Sugars9.4 g
Total Fat56 g
Saturated Fat23 g
Monounsaturated Fat24 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol233 mg
Sodium1403 mg
Potassium957 mg
Calcium61 mg
Iron6 mg
Magnesium62 mg
Phosphorus448 mg
Zinc9.2 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A667 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B61.1 mg
Vitamin B128.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)10 mg
Folate141 mcg
Choline13 mg
Caffeine0 mg
Water347 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 83. The excerpt below is the record exactly as published.
GIBLET SOUP. — Scald two sets of goose giblets, cut them in pieces and put them into a saucepan with a pound of gravy beef, a couple of onions, a bunch of sweet herbs, a teaspoonful of whole white pepper, and the same quantity of salt ; cover with water, and stew until the gizzards are tender, then strain. Pour the soup back into the saucepan, thicken with butter and flour, boil it ten minutes longer, skim, add a tablespoonful of mushroom ketchup, a little lemon juice, and cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.