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Ragout of Tripe
From The household gas cookery book, 1900
Serves 3
Serve with sauce and rice.
Presented as published in 1900. 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
548Calories
39 gProtein
8 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories548 kcal
Protein39 g
Carbohydrates8.2 g
Fiber1.1 g
Sugars2.2 g
Total Fat47 g
Saturated Fat20 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol471 mg
Sodium317 mg
Potassium399 mg
Calcium281 mg
Iron2.4 mg
Magnesium53 mg
Phosphorus259 mg
Zinc4.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A35 mcg
Vitamin E0.3 mg
Vitamin K139 mcg
Vitamin B60.1 mg
Vitamin B124.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate37 mcg
Choline594 mg
Caffeine0 mg
Water353 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 130. The excerpt below is the record exactly as published.
Ragout of Tripe, Cut two pounds of tripe into strips of equal length. Stew gently in milk and water with an onion and a bunch of parsley. Rub an ounce of butter in flour, the peel of half a lemon, and a quarter of a pint of cream, and add it to the tripe when it has simmered for one hour- Season with salt and pepper and grated nutmeg
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