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Giblet Soup
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
Presented as published in 1907. 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
8Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories7.8 kcal
Protein1.1 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol16 mg
Sodium5.4 mg
Potassium14 mg
Calcium1.2 mg
Iron0.4 mg
Magnesium1.3 mg
Phosphorus12 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A166 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate22 mcg
Choline0 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 88. The excerpt below is the record exactly as published.
Giblet Soup The head, neck, feet, heart, stomach, lungs and liver of a chicken are often thrown away. If properly cleansed and pre- pared, they make a nourishing soup. Split the heads, pick off all feathers, and lay in salt water. Pour boiling water over the feet and pull off the skin. Wash the heart, clean stomach, lungs, liver and neck in cold water. For three sets giblets allow 3 pts water
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