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Beef Tripe, To Fricassee
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for four or five persons.
Presented as published in 1892. 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
594Calories
57 gProtein
4 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories594 kcal
Protein57 g
Carbohydrates3.7 g
Fiber0.5 g
Sugars0.4 g
Total Fat49 g
Saturated Fat18 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol647 mg
Sodium461 mg
Potassium444 mg
Calcium370 mg
Iron3.5 mg
Magnesium70 mg
Phosphorus336 mg
Zinc6.7 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A53 mcg
Vitamin E0.5 mg
Vitamin K206 mcg
Vitamin B60.1 mg
Vitamin B126.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate43 mcg
Choline887 mg
Caffeine0 mg
Water436 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 238. The excerpt below is the record exactly as published.
Beef Tripe, To Fricassee. — Stew gently in milk and water, two pounds of tripe, cut into, strips of equal lengths, with a bunch of parsley and an onion. When it has simmered one hour add the peel of half a lemon, an ounce of butter rubbed in flour, and a quarter of a pint of cream
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