gluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Cold Bacon and Eggs
From Original White House Cookbook, 1887
Serves 1
Very appetizing.
Presented as published in 1887. 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
258Calories
12 gProtein
28 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories258 kcal
Protein12 g
Carbohydrates28 g
Fiber3.2 g
Sugars1.5 g
Total Fat11 g
Saturated Fat3.8 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol197 mg
Sodium203 mg
Potassium752 mg
Calcium48 mg
Iron2.3 mg
Magnesium43 mg
Phosphorus216 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.1 mcg
Vitamin C30 mg
Vitamin A82 mcg
Vitamin E0.6 mg
Vitamin K3.2 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.4 mg
Folate50 mcg
Choline174 mg
Caffeine0 mg
Water178 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 94. The excerpt below is the record exactly as published.
COLD BACON AND EGGS. An economical way of using bacon and eggs that have been left from a previous meal is to put them in a wooden bowl and chop them quite fine, adding a little mashed or cold chopped potato, and a little bacon gravy
Cook this with the app: pantry check, scaling, and the assistant.