Bacon Fraze

Ingredients

• four eggs
• one-half teacupful cream
• one teaspoonful flour
• thin slices of bacon
• Cottolene for frying

Method

1. 1

   Beat four eggs into a batter with one-half teacupful cream and one teaspoonful flour; fry some thin slices of bacon and dip them in it; lay the bacon in a frying-pan with heated Cottolene, pour over the batter.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 25. The excerpt below is the record exactly as published.

Cottolene for frying. Put Cottolene in the frying-kettle about four inches deep, and heat’ slowly, » Have) the chopsmcut@about, an eitich ainiek. Season them with the salt and pepper, then dip them in the beaten egg and roll in the bread crumbs. When the fat is smoking hot, put in the cutlets, and cook them for six minutes. After they have been cooking for one minute, set the kettle where the heat is not so great, yet where the fat will be nearly as hot as when over the coals. Drain the cutlets on brown paper and serve on a hot dish with tomato sauce. SE WP La aN ve One pound bread crumbs, five ounces Cottolene, one teaspoon- ful each of cloves, allspice, nutmeg, ginger, mace, celery and salt, half a teacupful sugar, two large tablespoonfuls mustard, six eggs well b&ten, one boiled ham. Mix the above ingredients and moisten: with cream. Gash your ham while hot, fill in with the dressing. Rub over with the white of an egg, sugar and grated crackers. Set in the stove to brown. BACON FRAZE, Beat four eggs into a batter with one-half teacupful cream and teaspoonful flour; fry some thin slices of bacon

Cook this with the app: pantry check, scaling, and the assistant.