Stewed Tripe and Onions
From The doctors' cookery book, 1938
Presented as published in 1938. 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
1859Calories
120 gProtein
198 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories1859 kcal
Protein120 g
Carbohydrates198 g
Fiber7.7 g
Sugars90 g
Total Fat66 g
Saturated Fat33 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.5 g
Omega-30.2 g
Cholesterol729 mg
Sodium1059 mg
Potassium3328 mg
Calcium2280 mg
Iron10 mg
Magnesium323 mg
Phosphorus2021 mg
Zinc14 mg
Copper0.8 mg
Manganese1.8 mg
Vitamin D14 mcg
Vitamin C34 mg
Vitamin A468 mcg
Vitamin E1.2 mg
Vitamin K1.8 mcg
Vitamin B61.6 mg
Vitamin B1214 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)2.9 mg
Niacin (B3)14 mg
Folate290 mcg
Choline1172 mg
Caffeine0 mg
Water3503 g
As published
This recipe was extracted from The doctors' cookery book (1938) by British Medical Association, page 3. The excerpt below is the record exactly as published.
STEWED TRIPE AND ONIONS 14 /b. tripe 1 /b. onions 3 pt. water 4 oz. flour 3 pt. milk
Cook this with the app: pantry check, scaling, and the assistant.