Tripe in Batter
From Chafing dish possibilities, 1898
Use fresh honeycomb tripe unless otherwise specified.
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
499Calories
14 gProtein
97 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories499 kcal
Protein14 g
Carbohydrates97 g
Fiber0 g
Sugars0 g
Total Fat6.4 g
Saturated Fat2.8 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.2 g
Cholesterol12 mg
Sodium591 mg
Potassium171 mg
Calcium28 mg
Iron7.1 mg
Magnesium35 mg
Phosphorus136 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A38 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline1 mg
Caffeine0 mg
Water131 g
As published
This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 20. The excerpt below is the record exactly as published.
Tripe in Batter Wipe tripe and cut in pieces for serving, sprinkle with salt and pepper and dip in batter made of one cup flour, one-fourth teaspoon salt, one-half cup cold water, one egg well beaten, and one teaspoon olive oil or melted butter
Cook this with the app: pantry check, scaling, and the assistant.