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Giblet Soup
From Temperance cook book, 1887
Serves 6
Serve hot.
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
174Calories
23 gProtein
1 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories174 kcal
Protein23 g
Carbohydrates1.2 g
Fiber0 g
Sugars0.2 g
Total Fat9.8 g
Saturated Fat3.2 g
Monounsaturated Fat3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol100 mg
Sodium178 mg
Potassium373 mg
Calcium32 mg
Iron1.1 mg
Magnesium33 mg
Phosphorus243 mg
Zinc3.6 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.7 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.8 mg
Folate17 mcg
Choline3.2 mg
Caffeine0 mg
Water559 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 5. The excerpt below is the record exactly as published.
GIBLET SOUP. Take the feet, neck, pinions, and giblets of two fowls, and add a pound and a half of veal, and a slice of lean ham. Pour on three quarts of cold water, and boil gently till the meat is SOUPS. 11 very soft. Strain off the liquor, and when cold, take off the fat. Cut the giblets and meat into half -inch pieces; add a tablespoon- ful of flour with one of butter
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