Bacon and Fried Eggs
From Principles of cooking, 1914
Eggs can also be turned and fried on both sides, but avoid browning.
Presented as published in 1914. 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
134Calories
8 gProtein
0 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories134 kcal
Protein8.5 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat11 g
Saturated Fat3.6 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol197 mg
Sodium191 mg
Potassium101 mg
Calcium29 mg
Iron0.9 mg
Magnesium8.1 mg
Phosphorus126 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A82 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate24 mcg
Choline155 mg
Caffeine0 mg
Water46 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 56. The excerpt below is the record exactly as published.
Bacon and Fried Eggs
Cook this with the app: pantry check, scaling, and the assistant.