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French Bacon for Larding
From Modern cookery, in all its branches, 1884
Serves 17
Ensure the bacon is well packed and salted.
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
Nutrition per serving
661Calories
75 gProtein
0 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories661 kcal
Protein75 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat38 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.2 g
Omega-30.1 g
Cholesterol243 mg
Sodium9260 mg
Potassium1291 mg
Calcium65 mg
Iron2.8 mg
Magnesium86 mg
Phosphorus766 mg
Zinc7.5 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D1.9 mcg
Vitamin C0.4 mg
Vitamin A7.5 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B62.3 mg
Vitamin B122.4 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)20 mg
Folate3.7 mcg
Choline189 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 17 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 239. The excerpt below is the record exactly as published.
FRENCH BACON FOR LARDING. Cut the bacon from the pig with as little lean to it as possible. Rub it well in every part with salt which has been dried, reduced to powder, and sifted ; put the layers of bacon close against and upon each other, in a shallow wooden trough, and set in a cool, but not a damp cellar ; add more salt all round the bacon, and lay a board, with a very heavy weight upon it. Let it remain for six weeks, then hang it up in a dry and airy place. Pork, 14 lbs. ; salt, 14 oz.
Cook this with the app: pantry check, scaling, and the assistant.