Bacon Toast
From English and French cookery, 1890
Presented as published in 1890. 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
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 47. The excerpt below is the record exactly as published.
Bacon Toast. — Cut some thin slices of bread 2 or 3 inches long, cut some streaked bacon in small pieces, dip them into a raw egg beaten MEATS : JOINTS, STEAKS, CHOPS, ENTREES, ETC. 63 up with shred parsley, green onions or shallots, and pepper
Cook this with the app: pantry check, scaling, and the assistant.