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Giblets with Turnips
From Cassell's dictionary of cookery, 1892
Serves 4
Time: an hour and a half to two hours. Sufficient for four or five 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
38Calories
1 gProtein
8 gCarbs
0 gFat
Full nutrition (22 nutrients)
Calories38 kcal
Protein1.1 g
Carbohydrates8.1 g
Fiber1.7 g
Sugars4.6 g
Total Fat0.1 g
Sodium12 mg
Potassium238 mg
Calcium30 mg
Iron0.1 mg
Magnesium9.9 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin C24 mg
Vitamin B60.1 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate57 mcg
Water82 g
Estimated from matched ingredients across 4 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.
Giblets with Turnips (a German re- cipe).— Prepare and simmer the giblets as before. When about half-done, put with them three good-sized turnips, cut into round slices, half an inch in thickness. Let them remain until they are quite tender, but unbroken. Thicken the gravy \\'ith a little flour, add a few drops of browning
Cook this with the app: pantry check, scaling, and the assistant.