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Bacon and Eggs
From Cassell's dictionary of cookery, 1892
Serves 3
Time to cook is three to four minutes.
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
618Calories
23 gProtein
0 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories618 kcal
Protein23 g
Carbohydrates0.1 g
Fiber0 g
Sugars0.6 g
Total Fat58 g
Saturated Fat20 g
Monounsaturated Fat25 g
Polyunsaturated Fat9 g
Omega-30.3 g
Cholesterol162 mg
Sodium1159 mg
Potassium327 mg
Calcium18 mg
Iron0.9 mg
Magnesium22 mg
Phosphorus284 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A43 mcg
Vitamin E0.8 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.1 mg
Folate7.8 mcg
Choline121 mg
Caffeine0 mg
Water83 g
Estimated from matched ingredients across 3 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.
slices ot streaked bacon, fron.v/hich uhcrind has been cut off to prevent it from cuiding up, into a cold pan over a slow fire ; turn frequently and serve with eggs, which may he poached or fried, and laid on the bacon. "Time, three or four 1 minutes. Bacon, Is. per pound. Bacon and Eggs
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