Eggs and Bacon

Name: Eggs and Bacon
Ingredients: Cut thin slices of bacon; Five eggs

From The chafing-dish supper, 1894

Presented as published in 1894. 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

420Calories

34 gProtein

2 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories420 kcal

Protein34 g

Carbohydrates1.8 g

Fiber0 g

Sugars1 g

Total Fat30 g

Saturated Fat9.8 g

Monounsaturated Fat12 g

Polyunsaturated Fat5.7 g

Omega-30.1 g

Cholesterol941 mg

Sodium475 mg

Potassium377 mg

Calcium141 mg

Iron4.4 mg

Magnesium32 mg

Phosphorus522 mg

Zinc3.4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D5.1 mcg

Vitamin C0 mg

Vitamin A402 mcg

Vitamin E2.7 mg

Vitamin K0.8 mcg

Vitamin B60.5 mg

Vitamin B122.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.2 mg

Niacin (B3)0.8 mg

Folate118 mcg

Choline743 mg

Caffeine0 mg

Water198 g

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 5. The excerpt below is the record exactly as published.

EGGS AND BACON. Cut thin slices of bacon and fry them in the blazer until quite crisp. Draw them then to the side of the dish, and fry eggs in the fat from the bacon. Serve together. OMELET. Beat together in a bowl the whites and yolks of five eggs

Cook this with the app: pantry check, scaling, and the assistant.