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Bacon, Sauce

Name: Bacon, Sauce
Yield: 4 servings
Ingredients: a spoonful of flour; vinegar and water in equal parts (one teacupful); the yolks of three eggs; a quarter of a pound of rather fat bacon; Add salt and pepper to taste

From Cassell's dictionary of cookery, 1892

Serves 4

This sauce is to be used cold. Probable cost: 6d.

Presented as published in 1892. 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

315Calories

5 gProtein

2 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories315 kcal

Protein4.9 g

Carbohydrates1.8 g

Fiber0 g

Sugars0.1 g

Total Fat32 g

Saturated Fat12 g

Monounsaturated Fat14 g

Polyunsaturated Fat3.9 g

Omega-30 g

Cholesterol166 mg

Sodium96 mg

Potassium54 mg

Calcium22 mg

Iron0.8 mg

Magnesium5.1 mg

Phosphorus76 mg

Zinc0.5 mg

Copper0 mg

Manganese0 mg

Vitamin D1.5 mcg

Vitamin C0 mg

Vitamin A60 mcg

Vitamin E0.6 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.2 mg

Folate21 mcg

Choline122 mg

Caffeine0 mg

Water35 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 189. The excerpt below is the record exactly as published.

Bacon Sauce. — Make a mixture of a spoonful of flour and a little water ; add to it vinegar and water in equal parts (one tea- cupful) , and the yolks of three eggs well beaten. Cut a quarter of a pound of rather fat bacon into pieces the size of large peas, and fry them in a stewpan till they are of a pale brown colour. Add salt and jDcpper to taste

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