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Bacon and Corn
From Principles of cooking, 1914
Presented as published in 1914. 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
977Calories
34 gProtein
15 gCarbs
86 gFat
Full nutrition (34 nutrients)
Calories977 kcal
Protein34 g
Carbohydrates15 g
Fiber2.5 g
Sugars8.2 g
Total Fat86 g
Saturated Fat29 g
Monounsaturated Fat36 g
Polyunsaturated Fat13 g
Omega-30.5 g
Cholesterol150 mg
Sodium4036 mg
Potassium697 mg
Calcium17 mg
Iron1.3 mg
Magnesium56 mg
Phosphorus452 mg
Zinc3.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A25 mcg
Vitamin E1 mg
Vitamin K0.5 mcg
Vitamin B60.8 mg
Vitamin B121.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)11 mg
Folate0 mcg
Choline108 mg
Caffeine0 mg
Water186 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 54. The excerpt below is the record exactly as published.
Bacon and Corn. — Cut one half pound of bacon in meh pieces, fry until brown. Turn off nearly all of the fat from the frying pan. Add one can of corn and cook five minutes, stirring constantly. Season with one teaspoon of salt and one eighth teaspoon of pepper
Cook this with the app: pantry check, scaling, and the assistant.