Tripe a la

Name: Tripe a la
Ingredients: half a pint of white sauce; an ounce of flour; an ounce of butter; half a pint of milk; a little mace; two large thinly-sliced onions; from four to six halved hard-boiled eggs

From Paper-bag cookery, 1911

Presented as published in 1911. 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

850Calories

49 gProtein

83 gCarbs

59 gFat

Full nutrition (34 nutrients)

Calories850 kcal

Protein49 g

Carbohydrates83 g

Fiber5.3 g

Sugars39 g

Total Fat59 g

Saturated Fat15 g

Monounsaturated Fat11 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol861 mg

Sodium791 mg

Potassium1495 mg

Calcium788 mg

Iron5.1 mg

Magnesium115 mg

Phosphorus973 mg

Zinc5 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D6.7 mcg

Vitamin C22 mg

Vitamin A575 mcg

Vitamin E2.4 mg

Vitamin K2.3 mcg

Vitamin B60.9 mg

Vitamin B124.8 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)2.1 mg

Niacin (B3)3.4 mg

Folate214 mcg

Choline650 mg

Caffeine0 mg

Water838 g

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 28. The excerpt below is the record exactly as published.

half a pint of white sauce, made with an ounce of flour, an ounce of butter, and half a pint of milk, and flavored with a little mace. Add to it two large thinly-sliced onions cooked in a little butter in a bag, and from four to six halved hard-boiled eggs

Cook this with the app: pantry check, scaling, and the assistant.