Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a bunch of pot herbs
- one-fourth inch thick
- salt
- cayenne
- pepper
Directions
Recipe of the Union League of Philadelphia.
Boil the tripe until tender which generally takes fifteen hours; when done, save the liquor to make soup. Cut up the tripe into small pieces, when cut up put them back into kettle with liquor, take some raw potatoes and cut them up into small pieces ; take some raw onions and also cut into small pieces about the size of a large pea, then put in the following herbs ; some sweet basil, some summer savory and a bunch of pot herbs ; salt to taste, and also some cayenne pepper, some butter. Then make some dough about one-fourth inch thick and make into small dumplings about the size of a gooseberry, put the dumpling in the pot about five hours after the other ingredients have been boiling, and then let the pot be on the fire four hours longer to cook the dumplings. — Con- tributed, Saginaw, Mich.