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EGGS AND BACON
From The national course in home economics, 1917
Serves 1
Hash can be used instead of bacon.
Presented as published in 1917. 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
1184Calories
64 gProtein
2 gCarbs
100 gFat
Full nutrition (34 nutrients)
Calories1184 kcal
Protein64 g
Carbohydrates2.2 g
Fiber0 g
Sugars1.8 g
Total Fat100 g
Saturated Fat34 g
Monounsaturated Fat42 g
Polyunsaturated Fat17 g
Omega-30.5 g
Cholesterol1243 mg
Sodium1868 mg
Potassium800 mg
Calcium180 mg
Iron6 mg
Magnesium61 mg
Phosphorus913 mg
Zinc6.1 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D6.8 mcg
Vitamin C0 mg
Vitamin A501 mcg
Vitamin E4 mg
Vitamin K0.9 mcg
Vitamin B61 mg
Vitamin B123.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.5 mg
Niacin (B3)7.9 mg
Folate141 mcg
Choline974 mg
Caffeine0 mg
Water318 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 135. The excerpt below is the record exactly as published.
EGGS AND BACON. Cut twelve slices of bacon very thin, and fry until crisp ; take them out and keep hot in the oven. Break six eggs
Cook this with the app: pantry check, scaling, and the assistant.