Boiled Bacon
From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906
Presented as published in 1906. 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
5348Calories
186 gProtein
0 gCarbs
505 gFat
Full nutrition (34 nutrients)
Calories5348 kcal
Protein186 g
Carbohydrates0 g
Fiber0 g
Sugars4.8 g
Total Fat505 g
Saturated Fat171 g
Monounsaturated Fat216 g
Polyunsaturated Fat78 g
Omega-33 g
Cholesterol898 mg
Sodium10219 mg
Potassium2735 mg
Calcium82 mg
Iron5.2 mg
Magnesium177 mg
Phosphorus2259 mg
Zinc16 mg
Copper0.6 mg
Manganese0.2 mg
Vitamin D5.4 mcg
Vitamin C0 mg
Vitamin A150 mcg
Vitamin E5.9 mg
Vitamin K0 mcg
Vitamin B63.6 mg
Vitamin B126.8 mcg
Thiamin (B1)3.8 mg
Riboflavin (B2)1.1 mg
Niacin (B3)55 mg
Folate0 mcg
Choline650 mg
Caffeine0 mg
Water635 g
As published
This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 15. The excerpt below is the record exactly as published.
BOILED BACON 1. Soak three or three and a half pounds of bacon
Cook this with the app: pantry check, scaling, and the assistant.