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Giblet Soup
From The household gas cookery book, 1900
Serves 6
Presented as published in 1900. 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
104Calories
8 gProtein
9 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories104 kcal
Protein8.2 g
Carbohydrates9.3 g
Fiber0 g
Sugars4.3 g
Total Fat3.4 g
Saturated Fat0.9 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.6 g
Cholesterol40 mg
Sodium373 mg
Potassium285 mg
Calcium8.8 mg
Iron1.2 mg
Magnesium12 mg
Phosphorus89 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.6 mg
Vitamin A336 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.6 mg
Folate55 mcg
Choline22 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 12. The excerpt below is the record exactly as published.
Giblet Soup. — Obtain from the poulterer’s 1 goose or 2 fowls’ giblets. Let them be cleaned and pre¬ pared, wash them well, and stew them gently in 3 pints of good stock; thicken with a little flour, adding a tablespoonful of mushroom ketchup, and salt and pepper to taste
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