Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Giblet Soup
From Temperance cook book, 1887
Serves 6
Serve hot.
A modern interpretation · AI-generated from the original record
Ingredients
- two fowls
- a pound and a half of veal
- a slice of lean ham
- three quarts of cold water
- a tablespoonful of flour
- one of butter
Method
Boil giblets and veal in water until soft.
Strain, cool, and remove fat.
Cut meat into pieces, mix flour and butter with soup to thin, then add to soup with herbs and seasonings.
Boil for half an hour.
Nutrition per serving
174Calories
23 gProtein
1 gCarbs
10 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 5. The excerpt below is the record exactly as published.
GIBLET SOUP. Take the feet, neck, pinions, and giblets of two fowls, and add a pound and a half of veal, and a slice of lean ham. Pour on three quarts of cold water, and boil gently till the meat is SOUPS. 11 very soft. Strain off the liquor, and when cold, take off the fat. Cut the giblets and meat into half -inch pieces; add a tablespoon- ful of flour with one of butter
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