Scalloped Tripe
From The home science cook book, 1902
Flavor the tomato sauce quite strongly with onion, frying it first in the butter.
Presented as published in 1902. 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
534Calories
24 gProtein
75 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories534 kcal
Protein24 g
Carbohydrates75 g
Fiber7.5 g
Sugars13 g
Total Fat15 g
Saturated Fat7.1 g
Monounsaturated Fat3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol39 mg
Sodium2320 mg
Potassium1450 mg
Calcium473 mg
Iron6.9 mg
Magnesium98 mg
Phosphorus452 mg
Zinc3 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A102 mcg
Vitamin E0.5 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.3 mg
Folate81 mcg
Choline18 mg
Caffeine0 mg
Water344 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 56. The excerpt below is the record exactly as published.
Scalloped Tripe. Take one pint of tender tripe cut in half-inch pieces, one-half cup of grated Parmesan or other dry cheese, and one and one-half cups of tomato sauce. Butter a baking dish suitable for serving, put in a layer of tripe, sprinkle with salt, pepper, or paprika, and thickly with the cheese, and moisten with the sauce. Then arrange another layer of each and cover with one-half cup of cracker crumbs moistened with melted butter
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