Bacon and Eggs
From The school cookery book, 1881
Keep the bacon gravy for making oatcakes, or for eating with bread instead of butter.
Presented as published in 1881. 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
963Calories
37 gProtein
0 gCarbs
89 gFat
Full nutrition (34 nutrients)
Calories963 kcal
Protein37 g
Carbohydrates0.4 g
Fiber0 g
Sugars1 g
Total Fat89 g
Saturated Fat30 g
Monounsaturated Fat38 g
Polyunsaturated Fat14 g
Omega-30.5 g
Cholesterol336 mg
Sodium1774 mg
Potassium525 mg
Calcium42 mg
Iron1.7 mg
Magnesium35 mg
Phosphorus475 mg
Zinc3.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A105 mcg
Vitamin E1.5 mg
Vitamin K0.2 mcg
Vitamin B60.7 mg
Vitamin B121.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.2 mg
Folate24 mcg
Choline255 mg
Caffeine0 mg
Water144 g
As published
This recipe was extracted from The school cookery book (1881), page 35. The excerpt below is the record exactly as published.
Bacon and Eggs. — Required: % lb. bacon; 1 egg
Cook this with the app: pantry check, scaling, and the assistant.