Bacon and Eggs
From The English-Chinese cookery book, 1890
Presented as published in 1890. 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
946Calories
60 gProtein
3 gCarbs
75 gFat
Full nutrition (34 nutrients)
Calories946 kcal
Protein60 g
Carbohydrates2.5 g
Fiber0 g
Sugars1.7 g
Total Fat75 g
Saturated Fat25 g
Monounsaturated Fat31 g
Polyunsaturated Fat13 g
Omega-30.4 g
Cholesterol1377 mg
Sodium1349 mg
Potassium711 mg
Calcium203 mg
Iron6.6 mg
Magnesium57 mg
Phosphorus881 mg
Zinc5.8 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D7.5 mcg
Vitamin C0 mg
Vitamin A572 mcg
Vitamin E4.2 mg
Vitamin K1.1 mcg
Vitamin B60.9 mg
Vitamin B123.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)4.8 mg
Folate165 mcg
Choline1083 mg
Caffeine0 mg
Water320 g
As published
This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 19. The excerpt below is the record exactly as published.
BACON AND EGGS. mAKE a quarter of a pound of streaked bacon, cut it into thin slices, and _L put them into a frying-pan over a slow fire ; take care to turn them frequently ; when the meat is done, take it out, and break into the hot fat seven or eight eggs
Cook this with the app: pantry check, scaling, and the assistant.