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
551Calories
45 gProtein
45 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories551 kcal
Protein45 g
Carbohydrates45 g
Fiber2.4 g
Sugars9.4 g
Total Fat25 g
Saturated Fat7.4 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol493 mg
Sodium733 mg
Potassium511 mg
Calcium434 mg
Iron4.8 mg
Magnesium73 mg
Phosphorus458 mg
Zinc5.2 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.8 mg
Vitamin K3.7 mcg
Vitamin B60.3 mg
Vitamin B124.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.7 mg
Folate93 mcg
Choline619 mg
Caffeine0 mg
Water341 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 60. The excerpt below is the record exactly as published.
Tripe, Baked. Take 1 lb. Avell-cooked tripe and cut into strip.?. Place some of these into well-greased pie-di.sh. Spriidvle over some bread crumbs, some more tripe, and so on till dish is full. Beat up 2 good-sized eggs, very thoroughly ; add a breakfastcupful milk, or liquor in which the tripe ivas boiled, and a pinch pepper and .salt. Pour this very sloAvly into pie-dish, bireak some pieces of butter
Cook this with the app: pantry check, scaling, and the assistant.