American
Brussels Sprouts with Bacon
From How to cook vegetables, 1911
Presented as published in 1911. 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
1449Calories
59 gProtein
44 gCarbs
114 gFat
Full nutrition (34 nutrients)
Calories1449 kcal
Protein59 g
Carbohydrates44 g
Fiber22 g
Sugars1.1 g
Total Fat114 g
Saturated Fat38 g
Monounsaturated Fat48 g
Polyunsaturated Fat17 g
Omega-30.7 g
Cholesterol198 mg
Sodium2370 mg
Potassium2767 mg
Calcium193 mg
Iron4.5 mg
Magnesium152 mg
Phosphorus854 mg
Zinc5.1 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D1.2 mcg
Vitamin C649 mg
Vitamin A33 mcg
Vitamin E1.3 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B121.5 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate390 mcg
Choline143 mg
Caffeine0 mg
Water524 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 25. The excerpt below is the record exactly as published.
Brussels Sprouts with Bacon. Fry io to 12 thin slices of streaky bacon in a frying-pan ; when done take up and keep hot. Put into the same pan about 1 lb. of cold cooked Brussels sprouts (well drained) and fry them in the bacon fat. Season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.