vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Giblet Stew
From The white ribbon cook book, 1894
Serves 2
Presented as published in 1894. 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
466Calories
3 gProtein
12 gCarbs
46 gFat
Full nutrition (30 nutrients)
Calories466 kcal
Protein3.3 g
Carbohydrates12 g
Fiber2.5 g
Total Fat46 g
Saturated Fat25 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.5 g
Cholesterol121 mg
Sodium34 mg
Potassium173 mg
Calcium103 mg
Iron1.8 mg
Magnesium28 mg
Phosphorus82 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C2.6 mg
Vitamin A5 mcg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate12 mcg
Caffeine0 mg
Water69 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 23. The excerpt below is the record exactly as published.
butter; stir it until it browns. Then put in the pieces of rabbit, and keep stirring and turning until they are tinged with a little color; then add 6 onions, peeled but not cut up. Serve all together in a deep dish. A German Dish — A tender fowl, salt, pepper, mace, flour, yolk of 1 egg, hot lard, liver, gizzard, parsley. Quarter a tender fowl, season the pieces with pepper, salt and mace; flour, aud then dip them in the beaten-up yolk of an egg: fry a golden color in hot lard; dish them, garnished with the liver and gizzard fried separately, and with fried parsley. Serve either with a salad garnished with hard-boiled eggs or tomato sauce. (xiMets (to Stew) — Salt and pepper, butter, 1 cup of cream, 1 teaspoonful of flour. Treat them as directed for giblet-pie (under the head "Pies"); season them with salt and pepper, and a very small piece of mace
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