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Giblet Stew
From The King's College Hospital book of cooking recipes, 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
24Calories
3 gProtein
2 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories24 kcal
Protein3.3 g
Carbohydrates1.5 g
Fiber0.2 g
Sugars0.5 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol33 mg
Sodium273 mg
Potassium117 mg
Calcium3.7 mg
Iron0.9 mg
Magnesium8 mg
Phosphorus50 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.9 mg
Vitamin A333 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate54 mcg
Choline4.1 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 35. The excerpt below is the record exactly as published.
Giblet Stew. Wash two sets of giblets well. Put them on in cold water or stock; simmer them for 4 hours till tender; season to taste. Thicken the gravy with a little arrowroot, colour it with a little browning, flavour it with lemon juice or mushrooms and onion
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