Bacon and Cheese

Name: Bacon and Cheese
Ingredients: Spread slices of bread with butter substitute; cover with a slice of American cheese, cut 34 inch thick; place a slice of bacon on top; sprinkle with paprika

From The Abingdon war-food book, 1918

Presented as published in 1918. 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

254Calories

10 gProtein

16 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories254 kcal

Protein10 g

Carbohydrates16 g

Fiber0.7 g

Sugars2.4 g

Total Fat16 g

Saturated Fat7.7 g

Monounsaturated Fat4.9 g

Polyunsaturated Fat1.8 g

Omega-30.1 g

Cholesterol40 mg

Sodium761 mg

Potassium112 mg

Calcium324 mg

Iron1.2 mg

Magnesium18 mg

Phosphorus222 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A92 mcg

Vitamin E0.3 mg

Vitamin K1 mcg

Vitamin B60.1 mg

Vitamin B120.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.1 mg

Folate0 mcg

Choline13 mg

Caffeine0 mg

Water30 g

As published

This recipe was extracted from The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 7. The excerpt below is the record exactly as published.

Bacon and Cheese Spread slices of bread with butter substi- tute and cover with a slice of American cheese, cut 34 inch thick; place a slice of bacon on top, sprinkle with paprika

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