gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Bacon and Apples
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. Chas. Ziegler, 11^ E. 36th St., Chicago, 111.
Presented as published in 1912. 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
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 231. The excerpt below is the record exactly as published.
BACON AND APPLES.— Apples are often fried with bacon, many people being very fond of the flavor thus produced. The dish is prepared thus: Choose tart, well-flavored apples, cut them across into 5/2-inch slices, and carefully remove the core part from each slice. Cut as many thin slices of bacpn as there are slices of apple, fry the meat in its own fat until very crisp, and place it on a hot dish. Fry the apples with the bacon until quite brown, drain and lay them on the slices of meat. Sprinkle with a little sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.