Giblet Soup

Name: Giblet Soup
Ingredients: Thoroughly cleanse the giblets; some shin of beef; a few bones; some onion; celery; carrot; sweet herbs; a sprig of parsley; Add water according to the quantity of soup you require; Make a thickening of mushroom ketchup; port wine; and flour

From The book of plain cooking, 1904

Presented as published in 1904. 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

1Calories

0 gProtein

0 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories0.7 kcal

Protein0.1 g

Carbohydrates0.1 g

Fiber0.1 g

Sugars0 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1.1 mg

Potassium11 mg

Calcium2.8 mg

Iron0.1 mg

Magnesium1 mg

Phosphorus1.2 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C2.7 mg

Vitamin A8.4 mcg

Vitamin E0 mg

Vitamin K33 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate3 mcg

Choline0.3 mg

Caffeine0 mg

Water1.8 g

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 1. The excerpt below is the record exactly as published.

Glblet Soup Thoroughly cleanse the giblets and place them in a stewpan with some shin of beef and a few bones, some onion, celery, carrot, sweet herbs, and a sprig of parsley. Add water according to the quantity of soup you require. When you find the giblets are cooked, take them out, strain the stock, restoring the choicer morsels of the giblets. Make a thickening of mushroom ketchup, port wine, and flour

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