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Tripe a la Creole
From The Hotel St. Francis cook book, 1919
Serves 3
Presented as published in 1919. 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
424Calories
41 gProtein
36 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories424 kcal
Protein41 g
Carbohydrates36 g
Fiber4.4 g
Sugars24 g
Total Fat12 g
Saturated Fat4 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol369 mg
Sodium2732 mg
Potassium876 mg
Calcium245 mg
Iron3.2 mg
Magnesium61 mg
Phosphorus288 mg
Zinc4.6 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A62 mcg
Vitamin E3.8 mg
Vitamin K9.5 mcg
Vitamin B60.3 mg
Vitamin B124.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.6 mg
Folate31 mcg
Choline615 mg
Caffeine0 mg
Water378 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 282. The excerpt below is the record exactly as published.
Tripe a la Creole Tei Boiled rice Demi tasse Coffee eclairs DINNER Potage Alexandra Fish patties, Bagration Veal kidney roast Turnips glaces Gendarmes potatoes Celery root, field and beet salad Bavarois au chocolat Macaroons Coffee j Consomme Orleans. Boiled barley well-washed so it will not discolor the soup, small chicken dumplings, peas, one peeled tomato cut in very small squares, and some chopped chervil. Put in consomme just before dishing up. Poached eggs, Diane. Line a tartelette mould with paste and fill with raw white beans to support the walls, and bake in oven. Then throw out the beans and fill with tomatoes saute in butter, place a poached egg on top, cover with Hollandaise sauce, and put in hot oven for a second. Tripe a la Creole. Cut two pounds of boiled tripe in strips, put in cas- serole one pint of Creole sauce
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