Tripe
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
158Calories
9 gProtein
19 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories158 kcal
Protein8.9 g
Carbohydrates19 g
Fiber0 g
Sugars0.2 g
Total Fat5.1 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium101 mg
Calcium32 mg
Iron2.2 mg
Magnesium12 mg
Phosphorus124 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate61 mcg
Choline147 mg
Caffeine0 mg
Water40 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 44. The excerpt below is the record exactly as published.
Tripe. Potatoes. Corn. Bread and ) liulter. Delmonico Pudding. S Supper— Scalloped Oysters. Bread and Butter. Baked Quinces. J Cake. Tea. ; Tripe. — Wash in warm water and cut into squares of three 5 inches. Take i ej^g. 3 tablespoonfuls of flour, a little salt
Cook this with the app: pantry check, scaling, and the assistant.