Bacon
From A textbook of domestic science for high schools, 1913
The fat which has dripped into the pan may be used for frying.
Presented as published in 1913. 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
1783Calories
62 gProtein
0 gCarbs
168 gFat
Full nutrition (34 nutrients)
Calories1783 kcal
Protein62 g
Carbohydrates0 g
Fiber0 g
Sugars1.6 g
Total Fat168 g
Saturated Fat57 g
Monounsaturated Fat72 g
Polyunsaturated Fat26 g
Omega-31 g
Cholesterol299 mg
Sodium3406 mg
Potassium912 mg
Calcium27 mg
Iron1.7 mg
Magnesium59 mg
Phosphorus753 mg
Zinc5.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A50 mcg
Vitamin E2 mg
Vitamin K0 mcg
Vitamin B61.2 mg
Vitamin B122.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)18 mg
Folate0 mcg
Choline217 mg
Caffeine0 mg
Water212 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 41. The excerpt below is the record exactly as published.
Bacon
Cook this with the app: pantry check, scaling, and the assistant.