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Baked Rashers
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Ensure the fat half of one rasher overlaps the lean half of another.
Presented as published in 1898. 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
65Calories
2 gProtein
0 gCarbs
6 gFat
Full nutrition (22 nutrients)
Calories65 kcal
Protein2 g
Carbohydrates0.1 g
Fiber0 g
Sugars0.1 g
Total Fat6.3 g
Sodium75 mg
Potassium81 mg
Calcium0.6 mg
Iron0.1 mg
Magnesium1.9 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B120.1 mcg
Caffeine0 mg
Water7.2 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 146. The excerpt below is the record exactly as published.
Baked Rashers. — Melt a tiny piece of bacon fat in a baking-tin. Cut the rashers from the back of the side of Bacon
Cook this with the app: pantry check, scaling, and the assistant.