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Bacon, Boiled
From Cassell's dictionary of cookery, 1892
Serves 6
Time to boil: 1.5 hours. Probable cost: 10d. to 1s. per pound.
Presented as published in 1892. 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
594Calories
21 gProtein
0 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories594 kcal
Protein21 g
Carbohydrates0 g
Fiber0 g
Sugars0.5 g
Total Fat56 g
Saturated Fat19 g
Monounsaturated Fat24 g
Polyunsaturated Fat8.7 g
Omega-30.3 g
Cholesterol100 mg
Sodium1135 mg
Potassium304 mg
Calcium9.1 mg
Iron0.6 mg
Magnesium20 mg
Phosphorus251 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A17 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)6.1 mg
Folate0 mcg
Choline72 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 189. 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 it
Cook this with the app: pantry check, scaling, and the assistant.