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Giblet Soup
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 122. The excerpt below is the record exactly as published.
GIBLET SOUP — Put giblets from 2 or 3 fowls in 2 qts. of water and boil gently till reduced to 1 qt. (about 2 hrs.); take out the giblets, cut off the tough parts and chop the remainder. Re- turn to the liquor and add 1 qt. of stock. Cook 2 tablespoons of butter and 2 of flour until brown, and add to the soup. Add salt, pepper and onion, if desired
Cook this with the app: pantry check, scaling, and the assistant.