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Bacon, Cold Roast
From The Rural cook book, 1907
Serves 8
Should be tender and delicate in flavor.
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
675Calories
23 gProtein
0 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories675 kcal
Protein23 g
Carbohydrates0.3 g
Fiber0 g
Sugars0.7 g
Total Fat63 g
Saturated Fat21 g
Monounsaturated Fat27 g
Polyunsaturated Fat9.8 g
Omega-30.4 g
Cholesterol112 mg
Sodium1279 mg
Potassium364 mg
Calcium12 mg
Iron0.7 mg
Magnesium24 mg
Phosphorus285 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.1 mg
Niacin (B3)6.8 mg
Folate0 mcg
Choline81 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 11. The excerpt below is the record exactly as published.
Bacon, Cold Roast. — Select a square piece weighing three or four pounds, soak it over night. The next morning put it on to boil, allowing it to simmer very gently three-quarters of an hour to the pound; then let it go cool in the water in which it was cooked. When cold drain, remove the skin, rub the fat well with sugar, pour over it some cider vinegar
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