Bacon and Lettuce Sandwich
From The Raleigh cook book, 1907
Presented as published in 1907. 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
2047Calories
72 gProtein
50 gCarbs
171 gFat
Full nutrition (34 nutrients)
Calories2047 kcal
Protein72 g
Carbohydrates50 g
Fiber1.4 g
Sugars4.8 g
Total Fat171 g
Saturated Fat58 g
Monounsaturated Fat73 g
Polyunsaturated Fat27 g
Omega-31.1 g
Cholesterol299 mg
Sodium3789 mg
Potassium1816 mg
Calcium239 mg
Iron3.9 mg
Magnesium113 mg
Phosphorus936 mg
Zinc6.7 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A50 mcg
Vitamin E2 mg
Vitamin K123 mcg
Vitamin B61.5 mg
Vitamin B122.3 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)22 mg
Folate0 mcg
Choline217 mg
Caffeine0 mg
Water806 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 15. The excerpt below is the record exactly as published.
Bacon and Lettuce Sandwich.—Wash lettuce carefully without pruising, wrap in a dry towel and put on ice at least two hours before using. Slice breakfast bacon very thin, fry to crisp, and place on brown paper so that the grease will be absorbed. When ready for sandwiches, slice bread very thin and butter it; place lettuce on each slice of bread, pour on the mayonnaise or French dressing
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