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Giblets with Pears
From Cassell's dictionary of cookery, 1892
Serves 6
Time: from two and a half to three hours. Sufficient for six persons.
Presented as published in 1892. 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
389Calories
28 gProtein
61 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories389 kcal
Protein28 g
Carbohydrates61 g
Fiber14 g
Sugars37 g
Total Fat8 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol65 mg
Sodium77 mg
Potassium906 mg
Calcium101 mg
Iron2.3 mg
Magnesium76 mg
Phosphorus279 mg
Zinc2.1 mg
Copper0.3 mg
Manganese6.2 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A4.1 mcg
Vitamin E1.3 mg
Vitamin K29 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate26 mcg
Choline21 mg
Caffeine0 mg
Water359 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 599. The excerpt below is the record exactly as published.
iblets withi Pears (a German recipe). — Put four pork chops into a saucepan, lay upon them a set of goose giblets, prepared as for Giblet Pie, and just cover them with cold water or stock. Season them with pepper and salt, and let them simmer gently until done. Drain them, and put the gravy into another saucepan, with one dozen of stewing pears, peeled and quartered, one dozen of cloves, and two table-spoonfuls of brown sugar
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