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Tripe Pie
From Cassell's dictionary of cookery, 1892
Serves 1
Time to bake depends on size.
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
674Calories
95 gProtein
7 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories674 kcal
Protein95 g
Carbohydrates7.1 g
Fiber0.2 g
Sugars0 g
Total Fat26 g
Saturated Fat9.1 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol644 mg
Sodium3561 mg
Potassium985 mg
Calcium337 mg
Iron4.9 mg
Magnesium101 mg
Phosphorus835 mg
Zinc11 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C65 mg
Vitamin A1 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B128 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)15 mg
Folate34 mcg
Choline885 mg
Caffeine0 mg
Water527 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2029. The excerpt below is the record exactly as published.
Tripe Pie.— Tripe which is to be used for a pie should be stewed, and allowed to jelly in the liquor in which it was boiled. Line the inside of a pie-dish with good pastry. Put a slice of tender steak or a little undressed ham TBI ( 993 ) TRO at the bottom of the dish, and place upon this the tripe with the jellied gravy adhering to it. Season with pepper and salt, place little pieces of butter here and there on the meat, and pour in two or three spoonfuls of good brown gravy
Cook this with the app: pantry check, scaling, and the assistant.