Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
dairy-freenut-free
Duck-Giblet Soup
From The household gas cookery book, 1900
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- two sets of duck giblets
- three pints of good stock
- half a pound of gravy beef
- three small onions
- the rind of half a lemon
- two tablespoonfuls of flour
- a tablespoonful of ketchup
- the juice of a small lemon
- a glass of Madeira
Method
Clean and cut giblets, add to a saucepan with stock, onions, and lemon rind.
Simmer for four hours.
Thicken with flour if desired, and add ketchup, lemon juice, and Madeira before serving.
Nutrition per serving
469Calories
23 gProtein
37 gCarbs
19 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 12. The excerpt below is the record exactly as published.
Duck-Giblet Soup.—Scald, clean and cut into pieces two sets of duck giblets ; put them into a saucepan with, three pints of good stock — of course, if stock is not at hand, half a pound of gravy beef should be added to water. Add three small onions, each stuck with one clove, the rind of half a lemon, and let it gently simmer on the simmering jets for four hours. If liked thick, it may be thickened by using two table¬ spoonfuls of flour, worked smooth, added to the soup, and let it cook for another quarter of an hour. Before serving put in a tablespoonful of ketchup and the juice of a small lemon, with a glass of Madeira
Cook this with the app: pantry check, scaling, and the assistant.