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Goose Giblet Soup
From The Swedish, French, American cook book, 1918
Serves 4
Garnish with livers cooked in butter and sherry.
Presented as published in 1918. 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
131Calories
5 gProtein
27 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories131 kcal
Protein5 g
Carbohydrates27 g
Fiber8.6 g
Sugars3.5 g
Total Fat1.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol16 mg
Sodium28360 mg
Potassium568 mg
Calcium163 mg
Iron3.6 mg
Magnesium59 mg
Phosphorus83 mg
Zinc0.8 mg
Copper0.4 mg
Manganese3.7 mg
Vitamin D0 mcg
Vitamin C5.9 mg
Vitamin A441 mcg
Vitamin E0.5 mg
Vitamin K50 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate43 mcg
Choline8.8 mg
Caffeine0 mg
Water114 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 52. The excerpt below is the record exactly as published.
Goose Giblet Soup (Pot age aux Abattis d’Oie) Giblet soup is convenient to have when breasts, legs, and second joints of poultry have been used for other dishes. 1 ake the back¬ bones, necks, etc., and put in the stock pot with the giblets that have been well cleaned. Add some onions, pepper, salt, carrots, and hot water according to the amount of meat. Let simmer for about three hours. Strain the broth from the bones. Dissolve one tablespoon flour in half cup water
Cook this with the app: pantry check, scaling, and the assistant.