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Fried Bacon, Southern Fashion
From Miss Parloa's kitchen companion, 1887
Serves 2
Presented as published in 1887. 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
189Calories
7 gProtein
0 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories189 kcal
Protein6.6 g
Carbohydrates0 g
Fiber0 g
Sugars0.2 g
Total Fat18 g
Saturated Fat6 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol32 mg
Sodium360 mg
Potassium96 mg
Calcium2.9 mg
Iron0.2 mg
Magnesium6.2 mg
Phosphorus80 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A5.3 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.9 mg
Folate0 mcg
Choline23 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 143. The excerpt below is the record exactly as published.
Fried Bacon, Southern Fashion. Cut the bacon in slices about one-fourth of an inch thick
Cook this with the app: pantry check, scaling, and the assistant.