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Bacon and Eggs Balls
From Original White House Cookbook, 1887
Serves 1
Very appetizing.
Presented as published in 1887. 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
874Calories
32 gProtein
145 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories874 kcal
Protein32 g
Carbohydrates145 g
Fiber6.8 g
Sugars3.8 g
Total Fat20 g
Saturated Fat6.9 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol208 mg
Sodium886 mg
Potassium1046 mg
Calcium120 mg
Iron8.5 mg
Magnesium78 mg
Phosphorus413 mg
Zinc4.6 mg
Copper0.8 mg
Manganese1.4 mg
Vitamin D1.5 mcg
Vitamin C13 mg
Vitamin A96 mcg
Vitamin E1.3 mg
Vitamin K4.3 mcg
Vitamin B60.7 mg
Vitamin B120.9 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1 mg
Niacin (B3)11 mg
Folate256 mcg
Choline220 mg
Caffeine0 mg
Water426 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 94. The excerpt below is the record exactly as published.
bacon and eggs that have been left from a previous meal is to put them in a wooden bowl and chop them quite fine, adding a little mashed or cold chopped potato, and a little bacon gravy, if any was left. Mix and mould it into little balls, roll in raw egg and cracker crumbs
Cook this with the app: pantry check, scaling, and the assistant.