Apple Toast and Bacon
From 365 breakfast dishes, 1901
Presented as published in 1901. 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
1059Calories
35 gProtein
27 gCarbs
100 gFat
Full nutrition (34 nutrients)
Calories1059 kcal
Protein35 g
Carbohydrates27 g
Fiber0.7 g
Sugars15 g
Total Fat100 g
Saturated Fat30 g
Monounsaturated Fat38 g
Polyunsaturated Fat14 g
Omega-30.6 g
Cholesterol188 mg
Sodium1922 mg
Potassium514 mg
Calcium80 mg
Iron1.9 mg
Magnesium39 mg
Phosphorus429 mg
Zinc3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A26 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B121.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.3 mg
Niacin (B3)11 mg
Folate0 mcg
Choline113 mg
Caffeine0 mg
Water153 g
As published
This recipe was extracted from 365 breakfast dishes (1901), page 27. The excerpt below is the record exactly as published.
Apple Toast and Bacon. Stew peeled and quartered apples in i tablespoonful of butter, 2 of water and i of sugar. Cook in this until tender. Fry slices of bread in hot butter until golden brown. Pile the apples neatly on these and serve hot with a garnish of broiled bacon
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