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Boiled Bacon
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Can be served hot or cold.
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
16Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories16 kcal
Protein0.5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol2.6 mg
Sodium30 mg
Potassium8 mg
Calcium0.2 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus6.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline1.9 mg
Caffeine0 mg
Water1.9 g
Estimated from matched ingredients across 4 servings.
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.
Boiled Bacon. — Soak the piece of Bacon for at least an hour
Cook this with the app: pantry check, scaling, and the assistant.