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Creamed Bacon
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. M. Young, 4237 Prairie Ave., Chicago, 111.
Presented as published in 1912. 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
639Calories
23 gProtein
54 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories639 kcal
Protein23 g
Carbohydrates54 g
Fiber0 g
Sugars9.1 g
Total Fat36 g
Saturated Fat13 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.8 g
Omega-30.2 g
Cholesterol75 mg
Sodium671 mg
Potassium515 mg
Calcium241 mg
Iron3.6 mg
Magnesium48 mg
Phosphorus381 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A67 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B121.4 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.4 mg
Folate94 mcg
Choline71 mg
Caffeine0 mg
Water204 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 231. The excerpt below is the record exactly as published.
CREAMED BACON.— 10 slices of bacon, V/z cups of milk, 15^ tablespoons of flour, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.