Baked Eggs and Bacon
From The Cook County cook book, 1912
Serves 2
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
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 8. The excerpt below is the record exactly as published.
BAKED EGGS AND BACON.— 'Cut very thin slices of bacon, allowing 2 slices for each egg to be used. Fry the meat very crisp and brown, and arrange the slices in groups of two on a large flat plate. Break 1 egg over each group
Cook this with the app: pantry check, scaling, and the assistant.