Giblet Soup
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
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
1328Calories
48 gProtein
149 gCarbs
61 gFat
Full nutrition (33 nutrients)
Calories1328 kcal
Protein48 g
Carbohydrates149 g
Fiber2 g
Sugars43 g
Total Fat61 g
Saturated Fat23 g
Monounsaturated Fat21 g
Polyunsaturated Fat12 g
Cholesterol114 mg
Sodium14631 mg
Potassium2398 mg
Calcium155 mg
Iron13 mg
Magnesium135 mg
Phosphorus562 mg
Zinc21 mg
Copper3.8 mg
Manganese5.8 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A322 mcg
Vitamin E17 mg
Vitamin K44 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)19 mg
Folate158 mcg
Choline169 mg
Caffeine0 mg
Water1603 g
As published
This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 8. The excerpt below is the record exactly as published.
GIBLET SOUP. Boil the necks, wings, hearts, livers and gizzard of the chickens; when soft, cut them up, add two quarts of soup stock, a few spoonfuls of rice season with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.