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Bacon and Greens
From Cooking for profit, 1886
Serves 1
Presented as published in 1886. 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
644Calories
43 gProtein
17 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories644 kcal
Protein43 g
Carbohydrates17 g
Fiber7.6 g
Sugars2.9 g
Total Fat45 g
Saturated Fat15 g
Monounsaturated Fat21 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol207 mg
Sodium2489 mg
Potassium1205 mg
Calcium345 mg
Iron9.3 mg
Magnesium162 mg
Phosphorus367 mg
Zinc10 mg
Copper0.8 mg
Manganese1.7 mg
Vitamin D0.3 mcg
Vitamin C84 mg
Vitamin A822 mcg
Vitamin E3.9 mg
Vitamin K306 mcg
Vitamin B61 mg
Vitamin B123.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.6 mg
Folate445 mcg
Choline147 mg
Caffeine0 mg
Water367 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 204. The excerpt below is the record exactly as published.
Bacon and Greens. A small quantity of greens, not enough to serve as a vegetable with every order, fills up a gap in this way and will seldom be called upon when other dishes are numerous. Boil the bacon with the corned beef first, then with the beet, radish or turnip greens
Cook this with the app: pantry check, scaling, and the assistant.