Broiled Bacon
From Food study, 1917
Presented as published in 1917. 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 Food study (1917) by Mabel Thacher Wellman, page 60. The excerpt below is the record exactly as published.
BROILED BACON POTATO SALAD A. How HEAT PASSES FROM ONE PLACE TO ANOTHER. 1. Convection of heat. Put cocoa shells or sawdust into water and heat — in a glass beaker if you have it. Notice the movement of the particles. Does this indicate movement of the water also ? HOT-WATER SYSTEMS 119 B. PREPARE POTATO SALAD. Use one potato. Serve with a crisp slice of bacon. Explain carefully exactly how the heat in cooking passes from the fire to the potato : to the bacon. POTATO SALAD. Cut a boiled potato into half -inch cubes. Season with salt and pepper, mix with a very little chopped onion and parsley, add two teaspoons of oil, and one teaspoon of vinegar. BROILED BACON. Lay in a frying pan a thin slice of bacon
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