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Broiled Tripe
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Presented as published in 1884. 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
21Calories
3 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories21 kcal
Protein3 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol31 mg
Sodium24 mg
Potassium17 mg
Calcium17 mg
Iron0.1 mg
Magnesium3.3 mg
Phosphorus16 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.3 mcg
Choline49 mg
Caffeine0 mg
Water21 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 138. The excerpt below is the record exactly as published.
Broiled Tripe, — Boil the tripe twenty minutes ; dry it, spread with soft butter^ salt^ and pepper
Cook this with the app: pantry check, scaling, and the assistant.