Stewed Tripe and Onions
From Family meals and catering, 1935
Presented as published in 1935. 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
304Calories
19 gProtein
48 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories304 kcal
Protein19 g
Carbohydrates48 g
Fiber7.7 g
Sugars19 g
Total Fat4.7 g
Saturated Fat1.7 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol138 mg
Sodium128 mg
Potassium748 mg
Calcium184 mg
Iron2 mg
Magnesium62 mg
Phosphorus212 mg
Zinc2.4 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K1.8 mcg
Vitamin B60.6 mg
Vitamin B121.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate103 mcg
Choline249 mg
Caffeine0 mg
Water500 g
As published
This recipe was extracted from Family meals and catering (1935) by British Medical Association, page 4. The excerpt below is the record exactly as published.
STEWED TRIPE AND ONIONS 14 1b. tripe 14 oz. flour 1 /b. onions 4 pt. milk 2 pt. water
Cook this with the app: pantry check, scaling, and the assistant.