nut-freesoy-freefish-freeshellfish-free
Tripe (Baked)
From Tried favourites cookery book, 1909
Serves 2
Presented as published in 1909. 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
668Calories
31 gProtein
23 gCarbs
35 gFat
Full nutrition (35 nutrients)
Calories668 kcal
Protein31 g
Carbohydrates23 g
Fiber1 g
Sugars2.4 g
Total Fat35 g
Saturated Fat9.4 g
Monounsaturated Fat16 g
Polyunsaturated Fat7.6 g
Omega-30 g
Cholesterol289 mg
Sodium795 mg
Potassium233 mg
Calcium192 mg
Iron2.5 mg
Magnesium43 mg
Phosphorus193 mg
Zinc3.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A137 mcg
Vitamin E2.2 mg
Vitamin K16 mcg
Vitamin B60.1 mg
Vitamin B123.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.7 mg
Folate56 mcg
Choline464 mg
Caffeine0 mg
Alcohol19 g
Water306 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 166. The excerpt below is the record exactly as published.
Tripe (baked). To i lb. boiled Tripe, hIIow 4 slices of thin Bread soaked in some of the liquor in which the tripe was boiled, 1 Egg, a small piece of Butter or Dripping, 1 gill of the Liquor
Cook this with the app: pantry check, scaling, and the assistant.