dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tripe in Batter
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. C. E. Worth, Wheeling, 111.
Presented as published in 1912. 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
130Calories
16 gProtein
5 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories130 kcal
Protein16 g
Carbohydrates4.8 g
Fiber0 g
Sugars0 g
Total Fat4.7 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol153 mg
Sodium707 mg
Potassium93 mg
Calcium90 mg
Iron1.1 mg
Magnesium19 mg
Phosphorus87 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B121.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate16 mcg
Choline244 mg
Caffeine0 mg
Water168 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 239. The excerpt below is the record exactly as published.
TRIPE IN BATTER.— Boil the tripe 20 minutes. Cut in pieces 2 inches square, dip in batter made with 1 ^^Zi V'\ cup of water, 1 tablespoon of vinegar, 1 teaspoon of salt, and flour to make almost a drop batter
Cook this with the app: pantry check, scaling, and the assistant.