Stewed Tripe
From Berridge House recipe book, 1910
Presented as published in 1910. 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
489Calories
58 gProtein
22 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories489 kcal
Protein58 g
Carbohydrates22 g
Fiber0 g
Sugars0 g
Total Fat17 g
Saturated Fat5.9 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol553 mg
Sodium441 mg
Potassium342 mg
Calcium318 mg
Iron4.3 mg
Magnesium67 mg
Phosphorus321 mg
Zinc6.6 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B126.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.9 mg
Folate68 mcg
Choline885 mg
Caffeine0 mg
Water385 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 7. The excerpt below is the record exactly as published.
Stewed Tripe 1 lb. tripe, 1 oz. flour, salt and pepper, 1 pt. skim milk, croutons of toast, parsley
Cook this with the app: pantry check, scaling, and the assistant.