Dressed Rashers of Bacon
From Modern cookery, in all its branches, 1884
Serves 2
This method makes the bacon more delicate than frying.
Presented as published in 1884. 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
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 244. The excerpt below is the record exactly as published.
DRESSED RASIIERS OF BACON. Slice rather thicker than for frying some cold boiled bacon, and strew it lightly on both sides with fine raspings of bread
Cook this with the app: pantry check, scaling, and the assistant.