A la Tripe

Name: A la Tripe
Ingredients: Boil 4 units of egg hard; one onion; 1 unit or more at least of white sauce; some juice of a lemon

From The complete Indian housekeeper & cook, 1898

Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

375Calories

28 gProtein

25 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories375 kcal

Protein28 g

Carbohydrates25 g

Fiber5.4 g

Sugars9.6 g

Total Fat19 g

Saturated Fat6.4 g

Monounsaturated Fat7.4 g

Polyunsaturated Fat3.9 g

Omega-30.1 g

Cholesterol744 mg

Sodium292 mg

Potassium633 mg

Calcium173 mg

Iron4.4 mg

Magnesium47 mg

Phosphorus456 mg

Zinc2.9 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D4 mcg

Vitamin C64 mg

Vitamin A321 mcg

Vitamin E2.3 mg

Vitamin K1.2 mcg

Vitamin B60.6 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)0.4 mg

Folate134 mcg

Choline602 mg

Caffeine0 mg

Water375 g

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 242. The excerpt below is the record exactly as published.

A la Tripe. — Boil 4 units of egg hard, and cut into thick slices. Take one onion, and slice separate into rings. Boil till tender. Add the onion to the sliced eggs. Stir to them 1 unit or more at least of white sauce, some juice of a lemon

Cook this with the app: pantry check, scaling, and the assistant.