Cream Giblets
A historical recipe from Cook book of tested receipes, by Ida Lee Cary (1920).
A historical recipe
Cook book of tested receipes, by Ida Lee Cary (1920). Project Gutenberg eBook #68983.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Cook book of tested receipes, by Ida Lee Cary (1920). Digitised by Project Gutenberg, eBook #68983 (https://www.gutenberg.org/ebooks/68983). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- a lb of giblets
- ¹⁄₂ teaspoonful of salt
- 1 cup of milk
- 2 tablespoonsful flour
Method
- Take a lb of giblets, wash and put them over.
- Cook covered with cold water and ¹⁄₂ teaspoonful of salt, cook until tender, then thicken with 2 tablespoonsful flour add 1 cup of milk or cream, pepper and salt to taste.
- Serve on toast or in patties crust.
- Wine may be added.