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Tripe, Glasgow
From The housewife's referee, 1898
Serves 4
Makes a nice luncheon dish.
Presented as published in 1898. 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
49Calories
0 gProtein
0 gCarbs
5 gFat
Full nutrition (9 nutrients)
Calories49 kcal
Protein0.4 g
Carbohydrates0 g
Total Fat5.3 g
Iron0.3 mg
Phosphorus6.7 mg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water0.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 106. The excerpt below is the record exactly as published.
Tripe, Glasgow. — Cut well-cleaned tripe into strips, roll them and tie with a thread; then put a marrow bone with the tripe into a stone jar with a close-fitting lid. Add sufficient water
Cook this with the app: pantry check, scaling, and the assistant.