Lyonnaise Tripe
From What to eat, how to serve it, 1891
Presented as published in 1891. 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
512Calories
59 gProtein
30 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories512 kcal
Protein59 g
Carbohydrates30 g
Fiber5.1 g
Sugars15 g
Total Fat28 g
Saturated Fat6 g
Monounsaturated Fat7 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol585 mg
Sodium1011 mg
Potassium1053 mg
Calcium436 mg
Iron6.4 mg
Magnesium105 mg
Phosphorus387 mg
Zinc7.1 mg
Copper0.7 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A23 mcg
Vitamin E2.6 mg
Vitamin K6.7 mcg
Vitamin B60.3 mg
Vitamin B126.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6 mg
Folate64 mcg
Choline920 mg
Caffeine0 mg
Water751 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 22. The excerpt below is the record exactly as published.
Lyonnaise Tripe. — One pound boiled tripe, one onion, one tablespoonful butter, one cup- ful stewed tomatoes, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.