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Cornish Dish
From The housewife's referee, 1898
Serves 1
Presented as published in 1898. 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
180Calories
7 gProtein
42 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories180 kcal
Protein6.9 g
Carbohydrates42 g
Fiber11 g
Sugars0.2 g
Total Fat1 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium10080 mg
Potassium945 mg
Calcium184 mg
Iron12 mg
Magnesium88 mg
Phosphorus121 mg
Zinc1 mg
Copper1.7 mg
Manganese5.2 mg
Vitamin D0 mcg
Vitamin C7.8 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K41 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate19 mcg
Choline2.8 mg
Caffeine0 mg
Water120 g
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 92. The excerpt below is the record exactly as published.
Cornish Dish. — Take some streaky bacon, cut it into slices a quarter of an inch thick, put them into a very hot frying- pan and brown delicately on both sides. The rind is not cut off, but must be notched here and there to prevent its shrivelling. When the bacon is cooked put in some cold, boiled potatoes. Chop these till quite fine, season with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.