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Fried Tripe in Batter
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
543Calories
24 gProtein
79 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories543 kcal
Protein24 g
Carbohydrates79 g
Fiber0 g
Sugars6.1 g
Total Fat15 g
Saturated Fat6.4 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol241 mg
Sodium727 mg
Potassium398 mg
Calcium215 mg
Iron6.3 mg
Magnesium49 mg
Phosphorus341 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A150 mcg
Vitamin E0.7 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.7 mg
Folate175 mcg
Choline218 mg
Caffeine0 mg
Water181 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 44. The excerpt below is the record exactly as published.
Fried Tripe in Batter. Make a batter with three-fourths cup flour, one- fourth teaspoon salt, one-half cup milk, one egg well beaten, one teaspoon vinegar, one teaspoon melted but- te
Cook this with the app: pantry check, scaling, and the assistant.