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Tripe for Invalids
From Cassell's dictionary of cookery, 1892
Serves 1
Time to simmer: three hours. Sufficient for one person.
Presented as published in 1892. 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
633Calories
77 gProtein
25 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories633 kcal
Protein77 g
Carbohydrates25 g
Fiber0.1 g
Sugars25 g
Total Fat25 g
Saturated Fat9.2 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol426 mg
Sodium409 mg
Potassium916 mg
Calcium197 mg
Iron6.3 mg
Magnesium79 mg
Phosphorus615 mg
Zinc15 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A2.4 mcg
Vitamin E0.6 mg
Vitamin K3.2 mcg
Vitamin B61.3 mg
Vitamin B129 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)15 mg
Folate23 mcg
Choline582 mg
Caffeine0 mg
Water589 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2027. The excerpt below is the record exactly as published.
Tripe for Invalids. — Take half a pound of fresh-dressed tripe. Wash it, cut it into squares, and remove almost all the fat. Cut up half a pound of lean beef in the same way, and put both into a stewpan with half a pint of cold water, half a spoonful of mustard, a small lump of sugar, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.