Tripe a la Poulette

Name: Tripe a la Poulette
Ingredients: 1 c. thick white sauce; 1 tsp. lemon juice; a c tripe; I tb. chopped parsley; I egg yolk; tsp. salt; Spk. cayenne pepper

From The practical cookbook, 1917

Presented as published in 1917. 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

623Calories

27 gProtein

30 gCarbs

44 gFat

Full nutrition (34 nutrients)

Calories623 kcal

Protein27 g

Carbohydrates30 g

Fiber0.8 g

Sugars10 g

Total Fat44 g

Saturated Fat10 g

Monounsaturated Fat16 g

Polyunsaturated Fat10 g

Omega-30 g

Cholesterol159 mg

Sodium1631 mg

Potassium457 mg

Calcium360 mg

Iron2 mg

Magnesium51 mg

Phosphorus316 mg

Zinc2.7 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D3 mcg

Vitamin C3.8 mg

Vitamin A325 mcg

Vitamin E2 mg

Vitamin K3 mcg

Vitamin B60.1 mg

Vitamin B122.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)2.5 mg

Folate34 mcg

Choline267 mg

Caffeine0 mg

Water286 g

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 60. The excerpt below is the record exactly as published.

Tripe k la Poulette 1 c. thick white sauce 1 tsp. lemon juice a c tripe I tb. chopped parsley I egg yolk \ tsp. salt Spk. cayenne pepper

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