Eggs with Bacon
From A Little Cook-Book for a Little Girl, 1905
Serve with parsley on the edge.
Presented as published in 1905. 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
429Calories
38 gProtein
2 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories429 kcal
Protein38 g
Carbohydrates2.2 g
Fiber0 g
Sugars1.1 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium426 mg
Potassium414 mg
Calcium168 mg
Iron5.3 mg
Magnesium36 mg
Phosphorus594 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water229 g
As published
This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 6. The excerpt below is the record exactly as published.
Eggs with Bacon Take some bacon and put in a hot frying-pan, and cook till it crisps. Then lift it out on a hot dish and put in the oven. Break six eggs
Cook this with the app: pantry check, scaling, and the assistant.