Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Giblet Soup
From The household gas cookery book, 1900
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- 1 goose giblets
- 2 fowls’ giblets
- 3 pints of good stock
- a tablespoonful of mushroom ketchup
- salt and pepper to taste
Method
Clean and prepare the giblets, wash them well, and stew them gently in stock.
Thicken with flour, add mushroom ketchup, and season.
Strain and serve.
Nutrition per serving
104Calories
8 gProtein
9 gCarbs
3 gFat
Estimated from matched ingredients across 6 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.
Giblet Soup. — Obtain from the poulterer’s 1 goose or 2 fowls’ giblets. Let them be cleaned and pre¬ pared, wash them well, and stew them gently in 3 pints of good stock; thicken with a little flour, adding a tablespoonful of mushroom ketchup, and salt and pepper to taste
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