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Bacon Fraise
From The thorough good cook, 1895
Serves 1
A delicious way to enjoy bacon.
Presented as published in 1895. 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
635Calories
53 gProtein
3 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories635 kcal
Protein53 g
Carbohydrates2.9 g
Fiber0 g
Sugars1.5 g
Total Fat44 g
Saturated Fat15 g
Monounsaturated Fat17 g
Polyunsaturated Fat8.6 g
Omega-30.2 g
Cholesterol1499 mg
Sodium688 mg
Potassium584 mg
Calcium225 mg
Iron7.1 mg
Magnesium50 mg
Phosphorus819 mg
Zinc5.3 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D8.1 mcg
Vitamin C0 mg
Vitamin A642 mcg
Vitamin E4.3 mg
Vitamin K1.2 mcg
Vitamin B60.7 mg
Vitamin B123.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.8 mg
Niacin (B3)0.9 mg
Folate188 mcg
Choline1184 mg
Caffeine0 mg
Water312 g
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 128. The excerpt below is the record exactly as published.
Bacon Fraise. Beat eight eggs into a batter, with a little cream and flour ; fry thin slices of bacon
Cook this with the app: pantry check, scaling, and the assistant.