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Chine of Bacon, to Boil
From Consult me, 1902
Serves 6
Presented as published in 1902. 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
13Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories13 kcal
Protein0.5 g
Carbohydrates0.4 g
Fiber0.2 g
Sugars0 g
Total Fat1 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol1.8 mg
Sodium22 mg
Potassium31 mg
Calcium8.5 mg
Iron0.3 mg
Magnesium3.2 mg
Phosphorus7.1 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.8 mg
Vitamin A19 mcg
Vitamin E0.1 mg
Vitamin K70 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate6.7 mcg
Choline1.9 mg
Caffeine0 mg
Water5 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 148. The excerpt below is the record exactly as published.
CHINE OF BACON, to Boil. — Soak a chine, salted and dried, in cold water several hours. Take a hand- ful of parsley, a few sprigs of thyme, and a little sage
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