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Fried Tripe
From The new Kentucky home cook book, 1884
Serves 1
Recipe by Mrs. B. M. Coxxer.
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
682Calories
28 gProtein
109 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories682 kcal
Protein28 g
Carbohydrates109 g
Fiber0 g
Sugars12 g
Total Fat15 g
Saturated Fat6.2 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol213 mg
Sodium331 mg
Potassium570 mg
Calcium334 mg
Iron8 mg
Magnesium64 mg
Phosphorus443 mg
Zinc2.5 mg
Copper0.3 mg
Manganese1 mg
Vitamin D4.2 mcg
Vitamin C0 mg
Vitamin A195 mcg
Vitamin E0.7 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)8.7 mg
Folate236 mcg
Choline183 mg
Caffeine0 mg
Water266 g
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 24. The excerpt below is the record exactly as published.
one egg, a little soda, buttermilk, and flour; have your lard
Cook this with the app: pantry check, scaling, and the assistant.