nut-freeegg-freesoy-freefish-freeshellfish-free
Baked Tripe
From The complete cook book, 1900
Serves 5
Add hot table relish if desired.
Presented as published in 1900. 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
309Calories
29 gProtein
18 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories309 kcal
Protein29 g
Carbohydrates18 g
Fiber2.2 g
Sugars13 g
Total Fat15 g
Saturated Fat6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol251 mg
Sodium1020 mg
Potassium552 mg
Calcium387 mg
Iron1.6 mg
Magnesium55 mg
Phosphorus339 mg
Zinc3.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.9 mcg
Vitamin C3.1 mg
Vitamin A63 mcg
Vitamin E0.3 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B123.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.1 mg
Folate27 mcg
Choline394 mg
Caffeine0 mg
Water436 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 52. The excerpt below is the record exactly as published.
BAKED TRIPE. Cut two pounds of fresh tripe into inch pieces; peel, slice, and fry in a little butter four mild onions. When a brown color turn them into a deep baking dish, lay on them the tripe, dust with pepper and salt and a little flour. Pour over milk sufficient to cover
Cook this with the app: pantry check, scaling, and the assistant.