Giblet Stew

Name: Giblet Stew
Ingredients: two sets of giblets; cold water or stock; Season to taste; a little arrowroot; a little browning; flavour with mushrooms; lemon juice; a glass of white wine; some forcemeat balls; thin slices of hard-boiled eggs

From Dainty dinners and dishes for Jewish families, 1907

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

115Calories

9 gProtein

10 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories115 kcal

Protein8.8 g

Carbohydrates9.7 g

Fiber1 g

Sugars4.5 g

Total Fat5.8 g

Saturated Fat1.7 g

Monounsaturated Fat2 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol187 mg

Sodium67 mg

Potassium389 mg

Calcium33 mg

Iron1 mg

Magnesium17 mg

Phosphorus154 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D1.2 mcg

Vitamin C40 mg

Vitamin A75 mcg

Vitamin E0.7 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)2.7 mg

Folate54 mcg

Choline164 mg

Caffeine0 mg

Water194 g

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 22. 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 or 5 hours, or till tender. Season to taste, thicken the gravy with a little arrowroot, colour it with a little browning, flavour with mushrooms, lemon juice, and a glass of white wine. Add some forcemeat balls a few minutes before serving, and garnish with thin slices of hard- boiled egg

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