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Bacon Fried
From European and American cuisine, 1914
Serves 1
Eggs may be fried in the bacon fat and put over the bacon.
Presented as published in 1914. 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
162Calories
3 gProtein
35 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories162 kcal
Protein3.5 g
Carbohydrates35 g
Fiber2.4 g
Sugars0.2 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Sodium497 mg
Potassium59 mg
Calcium140 mg
Iron15 mg
Magnesium13 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.7 mg
Folate59 mcg
Choline5.7 mg
Water178 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 238. The excerpt below is the record exactly as published.
Bacon^ Fried.— Cut the bacon into thin slices, take off the rind, and pour boiling water over it
Cook this with the app: pantry check, scaling, and the assistant.