Giblet Soup
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
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 Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). 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.
United States. Associated with United States by the book is about Virginian cookery (Cooking, American -- Southern style); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1 pint dried green English peas
- 1 pound giblets
- 1 gallon water
Method
- 1 pint dried green English peas.
- 1 pound giblets.
- 1 dozen cloves.
- 1 small piece red pepper.
- Nearly 1 gallon water.
- Boil peas slowly seven hours.
- Add giblets, spices, and salt to taste, two hours before dinner.
- When peas are dissolved, strain through sieve;
- cut giblets into dice and return to soup;
- boil up and serve.
- Will be enough for six or eight persons.--Mrs.
- R.
- R.