Bacon and Eggs
From Raleigh recipe book, 1925
Presented as published in 1925. 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
813Calories
29 gProtein
13 gCarbs
72 gFat
Full nutrition (34 nutrients)
Calories813 kcal
Protein29 g
Carbohydrates13 g
Fiber3.7 g
Sugars9.3 g
Total Fat72 g
Saturated Fat24 g
Monounsaturated Fat31 g
Polyunsaturated Fat11 g
Omega-30.4 g
Cholesterol127 mg
Sodium1469 mg
Potassium1110 mg
Calcium46 mg
Iron3.1 mg
Magnesium62 mg
Phosphorus385 mg
Zinc2.7 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0.8 mcg
Vitamin C17 mg
Vitamin A75 mcg
Vitamin E4.3 mg
Vitamin K6.8 mcg
Vitamin B60.7 mg
Vitamin B121 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)10 mg
Folate22 mcg
Choline116 mg
Caffeine0 mg
Water312 g
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 14. The excerpt below is the record exactly as published.
BACON AND EGGS Fry crisp one dozen thin slices of bacon ; set the pan of grease that has exuded at the side of the range while yon chop bacon fine. Have ready a thick tomato sauce — about one cupful— and stir into this the minced bacon and two minced green peppers
Cook this with the app: pantry check, scaling, and the assistant.