Fried Apples and Bacon
From Aunt Sammy's radio recipes, 1926
Use enough sugar as apples require more than ordinary fried apples.
Presented as published in 1926. 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
463Calories
0 gProtein
0 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories463 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat51 g
Saturated Fat20 g
Monounsaturated Fat23 g
Polyunsaturated Fat5.7 g
Omega-30 g
Cholesterol49 mg
Sodium77 mg
Potassium0 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline22 mg
Caffeine0 mg
Water0 g
As published
This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 8. The excerpt below is the record exactly as published.
FRIED APPLES AND BACON Select good tart apples. Peel them. Cut them in ^ to 1 inch cubes. Fry the bacon in a heavy skiUet. As soon as the slices of bacon are crisp, remove and drain them in clean brown paper. For frying the apples you will need about one-fourth cup of the bacon fat. Put the apples in the hot bacon fat. Pile them up rather high in the frying pan. Sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.