Apples and Bacon
From What to eat, how to serve it, 1891
Presented as published in 1891. 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
149Calories
3 gProtein
23 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories149 kcal
Protein2.7 g
Carbohydrates23 g
Fiber2.3 g
Sugars18 g
Total Fat6.2 g
Saturated Fat2.1 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol11 mg
Sodium120 mg
Potassium194 mg
Calcium10 mg
Iron0.2 mg
Magnesium9.3 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C7.2 mg
Vitamin A5.4 mcg
Vitamin E0.2 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate0 mcg
Choline14 mg
Caffeine0 mg
Water164 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 21. The excerpt below is the record exactly as published.
Apples and Bacon. Loaf Corn Bread Saratoga Potatoes. Tea. Coffee. Apples and Bacon, — Fry thin slices of ba- con crisp in its own fat. Take up the bacon and keep hot while you fry in the fat left in the pan apples sliced across and cored
Cook this with the app: pantry check, scaling, and the assistant.