Bacon and Apples
From Standard Paper-Bag Cookery, 1912
Do not peel the apples.
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
Nutrition per serving
204Calories
5 gProtein
23 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories204 kcal
Protein4.6 g
Carbohydrates23 g
Fiber2.3 g
Sugars18 g
Total Fat11 g
Saturated Fat3.8 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol20 mg
Sodium225 mg
Potassium222 mg
Calcium11 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus70 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C7.2 mg
Vitamin A6.9 mcg
Vitamin E0.2 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate0 mcg
Choline20 mg
Caffeine0 mg
Water170 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 30. The excerpt below is the record exactly as published.
Bacon and Apples.— CORE, but do not peel, well flavored apples and cut in crosswise rings about a quar- ter of an inch thick. Lay on thin slices of streaky bacon
Cook this with the app: pantry check, scaling, and the assistant.