Bacon, Boiled
From English and French cookery, 1890
Time to boil: 1.5 hours for 2 pounds, 0.5 hours for each additional pound.
Presented as published in 1890. 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
3565Calories
124 gProtein
0 gCarbs
337 gFat
Full nutrition (34 nutrients)
Calories3565 kcal
Protein124 g
Carbohydrates0 g
Fiber0 g
Sugars3.2 g
Total Fat337 g
Saturated Fat114 g
Monounsaturated Fat144 g
Polyunsaturated Fat52 g
Omega-32 g
Cholesterol599 mg
Sodium6813 mg
Potassium1823 mg
Calcium54 mg
Iron3.4 mg
Magnesium118 mg
Phosphorus1506 mg
Zinc10 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D3.6 mcg
Vitamin C0 mg
Vitamin A100 mcg
Vitamin E3.9 mg
Vitamin K0 mcg
Vitamin B62.4 mg
Vitamin B124.5 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)36 mg
Folate0 mcg
Choline434 mg
Caffeine0 mg
Water424 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 47. The excerpt below is the record exactly as published.
Bacon, Boiled. — Put the piece of bacon to be boiled into the pot with sufficient cold water to cover
Cook this with the app: pantry check, scaling, and the assistant.