Bacon and Eggs, New Style
From True food values and their low costs, 1916
A good way to use up dry bread.
Presented as published in 1916. 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
1213Calories
52 gProtein
41 gCarbs
92 gFat
Full nutrition (34 nutrients)
Calories1213 kcal
Protein52 g
Carbohydrates41 g
Fiber1.4 g
Sugars11 g
Total Fat92 g
Saturated Fat29 g
Monounsaturated Fat39 g
Polyunsaturated Fat18 g
Omega-30.4 g
Cholesterol843 mg
Sodium2154 mg
Potassium837 mg
Calcium324 mg
Iron5.7 mg
Magnesium75 mg
Phosphorus800 mg
Zinc5 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A578 mcg
Vitamin E5.1 mg
Vitamin K24 mcg
Vitamin B60.8 mg
Vitamin B123.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.4 mg
Niacin (B3)8 mg
Folate161 mcg
Choline680 mg
Caffeine0 mg
Water436 g
As published
This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 41. The excerpt below is the record exactly as published.
Bacon and Eggs, New Style 6 small slices dry bread, 4 eggi diced \i cup milk 8 slices of bacon
Cook this with the app: pantry check, scaling, and the assistant.