Photo: K8
Estimated Nutrition (whole recipe, rough)
825
Calories
20g
Protein
19g
Fat
145g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| 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
- ─────────────────────┬──────────────────
- Sliced onion │¼ cup each
- Chopped celery │
- Chopped green peppers│
- ─────────────────────┴──────────────────
- 4 tablespoons butter
- 3½ tablespoons flour
- 5 cups hot White Stock III
- ½ lb. honeycomb tripe, cut in cubes
- 1½ cups potato cubes
- ½ teaspoon peppercorns, finely pounded
- ¾ tablespoon salt
- ½ cup heavy cream
Directions
1
Cook vegetables in three tablespoons butter fifteen minutes; add flour, and stir until well mixed; then add remaining ingredients except cream. Cover, and let cook one hour. Just before serving, add cream and remaining butter.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg