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Broiled Honeycomb Tripe
From Lowney's cook book, 1907
Serves 2
Presented as published in 1907. 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
51Calories
3 gProtein
10 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories51 kcal
Protein3 g
Carbohydrates10 g
Fiber3.3 g
Sugars0.1 g
Total Fat0.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol15 mg
Sodium4893 mg
Potassium179 mg
Calcium75 mg
Iron2.2 mg
Magnesium24 mg
Phosphorus30 mg
Zinc0.4 mg
Copper0.2 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3.4 mcg
Vitamin E0.1 mg
Vitamin K21 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate6.1 mcg
Choline26 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 56. The excerpt below is the record exactly as published.
Broiled Honeycomb Tripe Wash tripe and cut in pieces for serving. Cover with boiling water and cook until tender. Drain, wipe, sprinkle with salt
Cook this with the app: pantry check, scaling, and the assistant.