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Fried Tripe
From The bride's cook book, 1915
Serves 2
Presented as published in 1915. 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
93Calories
5 gProtein
12 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories93 kcal
Protein4.5 g
Carbohydrates12 g
Fiber2 g
Sugars0.1 g
Total Fat2.8 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium39 mg
Potassium92 mg
Calcium20 mg
Iron1 mg
Magnesium17 mg
Phosphorus86 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 69. The excerpt below is the record exactly as published.
FRIED TRIPE Tripe 1 Egg Milk 4 Tablespoons Barley Flour Salt Pork
Cook this with the app: pantry check, scaling, and the assistant.