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Tripe, Fricasseed
From Cassell's dictionary of cookery, 1892
Serves 3
Time to stew: two hours. Sufficient for five or six persons.
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
446Calories
39 gProtein
14 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories446 kcal
Protein39 g
Carbohydrates14 g
Fiber3.9 g
Sugars5 g
Total Fat33 g
Saturated Fat12 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol431 mg
Sodium312 mg
Potassium464 mg
Calcium292 mg
Iron2.7 mg
Magnesium60 mg
Phosphorus255 mg
Zinc4.7 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A36 mcg
Vitamin E0.4 mg
Vitamin K138 mcg
Vitamin B60.2 mg
Vitamin B124.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate50 mcg
Choline598 mg
Caffeine0 mg
Water389 g
Estimated from matched ingredients across 3 servings.
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. Fricasseed. — Take about two pounds ot fresh tripe as sold by the vendors ; cut it into pieces three inches long and two broad, wash it in cold water, and c&y it in a cloth. Put it into a stewpan, cover with equal parts of milk and water, add two onions and a bunch of parsley, and simmer gently for an hour. Rub an ounce of butter smoothly with a little flour, moisten with a quarter of a pint of cream, and stir it into the sauce. Add the thin rind of half a lemon, a little pepper and salt, and the eighth part of a grated nutmeg
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