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Fried Bacon
From The Swedish, French, American cook book, 1918
Serves 1
Serve around eggs or different kinds of dishes for luncheon or breakfast.
Presented as published in 1918. 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
63Calories
2 gProtein
0 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories63 kcal
Protein2.2 g
Carbohydrates0 g
Fiber0 g
Sugars0.1 g
Total Fat5.9 g
Saturated Fat2 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol11 mg
Sodium120 mg
Potassium32 mg
Calcium1 mg
Iron0.1 mg
Magnesium2.1 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A1.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline7.6 mg
Caffeine0 mg
Water7.5 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 259. The excerpt below is the record exactly as published.
fried bacon all around. Serve with nice creamed potatoes for breakfast. Pork Croquettes ( Croquettes de Pore) a la Macedoine When loin from fresh pork is at hand, remove all the fat, put through the machine once. Measure it by the cup; to each cup of the pork take three tablespoons thick hot cream sauce, one table¬ spoon sherry, pepper and salt. Take with a tablespoon, put on a platter, and when cold, form in the shape of croquettes; dip in egg and bread crumbs and fry in very hot fat until brown. Arrange on a hot platter wfith macedoine vegetables and garnish with parsley. Serve with a supreme sauce. Minced Pork on Toast (Pore Smince sur Roties ) WTien pork has been left from the dinner or meal before it makes very nice mince. Grind the pork that is free from fat through the machine; put in a saucepan on top of the tea kettle or a double boiler; add to each cup two tablespoons cream sauce, small table¬ spoon sherry, pepper and salt; let stand to simmer; add half table¬ spoon good butter and four tablespoons rich cream. Dish up on AMERICAN COOK BOOK 177 pieces of toast on a hot platter; garnish with parsley. Serve with poached eggs for breakfast. Fried Bacon ( Lard frit) Cut the bacon very thin
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