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Broiled Bacon
From The Swedish, French, American cook book, 1918
Serves 1
Serve around eggs or different kinds of dishes for breakfast or luncheon.
Presented as published in 1918. 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
63Calories
2 gProtein
0 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories63 kcal
Protein2.2 g
Carbohydrates0 g
Fiber0 g
Sugars0.1 g
Total Fat5.9 g
Saturated Fat2 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol11 mg
Sodium120 mg
Potassium32 mg
Calcium1 mg
Iron0.1 mg
Magnesium2.1 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A1.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline7.6 mg
Caffeine0 mg
Water7.5 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 260. The excerpt below is the record exactly as published.
Broiled Bacon ( Lard grille) Cut the bacon very thin
Cook this with the app: pantry check, scaling, and the assistant.