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Fricasseed Tripe
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Presented as published in 1913. 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
542Calories
32 gProtein
9 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories542 kcal
Protein32 g
Carbohydrates8.7 g
Fiber0 g
Sugars5.9 g
Total Fat42 g
Saturated Fat5.2 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol291 mg
Sodium267 mg
Potassium340 mg
Calcium308 mg
Iron1.6 mg
Magnesium45 mg
Phosphorus272 mg
Zinc3.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B123.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.4 mg
Folate18 mcg
Choline464 mg
Caffeine0 mg
Water328 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 119. The excerpt below is the record exactly as published.
Fricasseed Tripe Baked Potatoes Stringless Beans Tomatoes Stuffed with Pineapple Bisque Ice Cream Coffee *Fricasseed Tripe—Cut 2 pounds of tripe into narrow strips, add % cup A Calendar of Dinners of water, 2 cups milk, season with salt and pepper, add % cup Crisco mixed with 2 tablespoons flour
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