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Bacon and Greens
From Cookery for every household, 1914
Serves 2
Any cooked greens may be used.
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
75Calories
6 gProtein
7 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories75 kcal
Protein6.2 g
Carbohydrates7.1 g
Fiber6.4 g
Sugars0.8 g
Total Fat3.5 g
Saturated Fat1 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol5.3 mg
Sodium117 mg
Potassium331 mg
Calcium230 mg
Iron2.6 mg
Magnesium31 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A804 mcg
Vitamin E3.1 mg
Vitamin K760 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate159 mcg
Choline4.5 mg
Caffeine0 mg
Water216 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 825. The excerpt below is the record exactly as published.
Bacon and Greens 1 lb. cooked greens. Some rashers of bacon
Cook this with the app: pantry check, scaling, and the assistant.