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Bacon and Beans
From Cassell's dictionary of cookery, 1892
Serves 5
Smoked bacon should be dressed separately. Sufficient for four or five persons. Probable cost of bacon: 10d. to 1s. per pound.
Presented as published in 1892. 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
474Calories
22 gProtein
19 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories474 kcal
Protein22 g
Carbohydrates19 g
Fiber0 g
Sugars0.3 g
Total Fat35 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat5.8 g
Omega-30.2 g
Cholesterol60 mg
Sodium1206 mg
Potassium548 mg
Calcium40 mg
Iron3.2 mg
Magnesium70 mg
Phosphorus289 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.4 mcg
Vitamin C37 mg
Vitamin A36 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.9 mg
Folate110 mcg
Choline43 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 191. The excerpt below is the record exactly as published.
Bacon and Beans. — Put two poimds of good tender bacon into a pan with cold water, nearly full. When it has boiled over one hour add a quart of shelled broad beans
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