Giblet Soup
From Buckmaster's cookery, 1887
Ensure giblets are fresh for best results.
Presented as published in 1887. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium76 mg
Potassium0 mg
Calcium57 mg
Iron0 mg
Magnesium19 mg
Phosphorus0 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water1891 g
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 51. The excerpt below is the record exactly as published.
GIBLET SOUP. TO MAKE TWO QUARTS. Ingredients. 2 sets of Giblets. Bouquet garni. 1. Scald and pick very clean two sets of goose, or four of duck giblets (the fresher the better). 2. Wash them well in two or three warm waters. 3. Cut off the beaks and split the heads. 4. Divide the gizzards and necks into one-inch pieces. If the gizzards are not cut into small pieces, the rest of the meat will be done too much. 5. Crack the bones of the legs, and put all into a stewpan. 6. Add four pints of cold water
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Cook this with the app: pantry check, scaling, and the assistant.