gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Honeycomb Tripe
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
30Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories30 kcal
Protein1.4 g
Carbohydrates5.9 g
Fiber1.5 g
Sugars2.3 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.6 mg
Sodium21 mg
Potassium120 mg
Calcium27 mg
Iron0.4 mg
Magnesium9.8 mg
Phosphorus22 mg
Zinc0.2 mg
Copper0 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C3.7 mg
Vitamin A126 mcg
Vitamin E0.2 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate11 mcg
Choline16 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 241. The excerpt below is the record exactly as published.
Boiled honeycomb tripe. Cut honeycomb tripe in round pieces, five inches in diameter. Put in vessel with one onion, carrot, bay leaf, clove, a little celery and thyme and whole black peppers. Cover with water, salt
Cook this with the app: pantry check, scaling, and the assistant.