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Boiled Tripe
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 2
This is an excellent and readily digestible food.
Presented as published in 1882. 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
11Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories11 kcal
Protein1.5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol15 mg
Sodium12 mg
Potassium8.4 mg
Calcium8.6 mg
Iron0.1 mg
Magnesium1.6 mg
Phosphorus8 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline24 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 30. The excerpt below is the record exactly as published.
BOILED TRIPE. See that the tripe has been well cleaned. Boil it in water until it becomes quite soft. Then pour off the water and boil a few minutes in milk, add- ing a little onion sauce
Cook this with the app: pantry check, scaling, and the assistant.