Bacon Sauce— English

Name: Bacon Sauce— English
Ingredients: a fourth of a pound of bacon; a small onion; a dessert spoon of flour; two tablespoons of vinegar; a small cup of water

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

511Calories

17 gProtein

14 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories511 kcal

Protein17 g

Carbohydrates14 g

Fiber2.6 g

Sugars6.8 g

Total Fat42 g

Saturated Fat14 g

Monounsaturated Fat18 g

Polyunsaturated Fat6.6 g

Omega-30.2 g

Cholesterol75 mg

Sodium865 mg

Potassium450 mg

Calcium50 mg

Iron0.8 mg

Magnesium32 mg

Phosphorus233 mg

Zinc1.6 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.5 mcg

Vitamin C11 mg

Vitamin A12 mcg

Vitamin E0.5 mg

Vitamin K0.6 mcg

Vitamin B60.5 mg

Vitamin B120.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.1 mg

Niacin (B3)4.7 mg

Folate29 mcg

Choline63 mg

Caffeine0 mg

Water451 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 20. The excerpt below is the record exactly as published.

BACON SAUCE— ENGLISH Fry a fourth of a pound of bacon, cut in dice, slightly ; add a small onion, chopped fine, and a dessert spoon of flour, and fry slowly until light brown. Season with pepper and two tablespoons of vinegar, and add a small cup of water

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