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Bacon Sandwiches
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
518Calories
21 gProtein
33 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories518 kcal
Protein21 g
Carbohydrates33 g
Fiber1.4 g
Sugars6.3 g
Total Fat44 g
Saturated Fat10 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.5 g
Omega-30.3 g
Cholesterol260 mg
Sodium1009 mg
Potassium264 mg
Calcium158 mg
Iron2.9 mg
Magnesium30 mg
Phosphorus263 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.4 mcg
Vitamin C0.1 mg
Vitamin A82 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.5 mg
Folate22 mcg
Choline178 mg
Caffeine0 mg
Water102 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 82. The excerpt below is the record exactly as published.
BACON SANDWICHES.— Fry thin slices of bacon and lay between slices of bread. If a still heartier sandwich is desired, the yolks of hard-boiled eggs may be blended with butter and spread on the bread first and the finely chopped whites, mixed with a little salad dressing
Cook this with the app: pantry check, scaling, and the assistant.