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Eggs and Bacon
From Recipes for the million, 1891
Serves 2
Presented as published in 1891. 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
314Calories
11 gProtein
0 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories314 kcal
Protein11 g
Carbohydrates0 g
Fiber0 g
Sugars0.3 g
Total Fat30 g
Saturated Fat10 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.6 g
Omega-30.2 g
Cholesterol53 mg
Sodium601 mg
Potassium161 mg
Calcium4.8 mg
Iron0.3 mg
Magnesium10 mg
Phosphorus133 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A8.8 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.2 mg
Folate0 mcg
Choline38 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 64. The excerpt below is the record exactly as published.
EGGS AND BACON. — Toast the bacon before the fire for about ten minutes, then put the fat into a frying-pan, make it quite hot, and break the eggs into it ; pour fat over them repeatedly until the yoik becomes light ; dredge with salt and pepper
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