Bacon

Ingredients

• slice very thin, cook in hot frying-pan until brown, crisp and dry

Method

1. 1

   Cut off the rind and smoked part.

2. 2

   Slice very thin, cook in hot frying-pan until brown, crisp and dry; or fry in deep fat, drain on paper, and serve very hot.

Nutrition per serving

As published

This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 47. The excerpt below is the record exactly as published.

BACON AND FATS 121 BACON AND FATS Lesson XXIII Kingdom. Fats belong to the animal and vegetable kingdom. The animal fats are meat fats (suets, etc.), lard, oil of fish, cream and butter, cod-liver oil, etc. The vegetable fats are olive oil, cotton-seed oil, oil of fruits, oil of nuts, oil of corn and wheat, etc. The fats belong neither to the starches nor to the proteids, but form a class by themselves. Solid fats are called simply fats, such as butter, meat fats, and lard. Liquid fats are called oils, such as olive oil. Fats are lighter than water, do not dissolve in water, and they make paper waterproof. F'ats possess different degrees of solidity. Those that contain water spoil more readily than those without water. When there is a solid substance in olive oil, the oil has been adulterated with cotton- seed oil, beef suet, or some other oil which hardens at a high temperature. Fats are soluble in hot alcohol, ether, gasoline, benzine, chloroform. They are highly combustible, for they have a strong affinity for oxygen. Digestion of Fats. In the process of digestion of fats there is no chemical change until they reach the intestines, when they are emulsified and saponified by the action of the bile and pancreatic juice. Cooked fats are more digestible than raw. Butter and cream are the most easily digested forms. Fat should be mixed with other foods. 122 DOMESTIC SCIENCE Uses of fats in the body. They give beauty of form and synunetry, serve as protection, diminish friction, equalize external pressure, give heat and energy to the body, and are stored for future use. Since fat serves as fuel in the body and gives heat it is better for winter food than for summer food, and better for cold climates than warm. Fats help to form the fat part of the body. Bacon. Bacon comes from pork, from the sides just over the ribs. It serves as a covering for the ribs. Serve bacon usually for breakfast, with or without eggs or liver. Bacon that is crisp, crumbly, and brown is better and more attractive than bacon that is flabby. Recipe. Cut off the rind and smoked part. Slice very thin, cook in hot frying-pan until bro\\Ti, crisp and dr

Cook this with the app: pantry check, scaling, and the assistant.