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Giblets (to Stew)
From The Ideal cook book, 1899
Serves 4
Presented as published in 1899. 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
203Calories
1 gProtein
3 gCarbs
21 gFat
Full nutrition (24 nutrients)
Calories203 kcal
Protein1.3 g
Carbohydrates2.7 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Cholesterol60 mg
Sodium12 mg
Potassium58 mg
Calcium36 mg
Iron0 mg
Magnesium3.7 mg
Phosphorus34 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1 mcg
Water34 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 24. The excerpt below is the record exactly as published.
Giblets (to Stew)—Ingredients—Salt and pepper, butter, I cup of cream, 1 teaspoonful of flour. Do them as directed for giblet-pie (under the head pigs) ; season them with salt and pepper, and a very small piece of mace. Before serving give them one boil with a cup of cream,
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