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Fried Bacon (Southern Style)
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. James Russell, 3519 S. La Salle St., Chicago, 111.
Presented as published in 1912. 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
31Calories
1 gProtein
0 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories31 kcal
Protein1.1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat3 g
Saturated Fat1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol5.3 mg
Sodium60 mg
Potassium16 mg
Calcium0.5 mg
Iron0 mg
Magnesium1 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.9 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline3.8 mg
Caffeine0 mg
Water3.7 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 231. The excerpt below is the record exactly as published.
FRIED BACON (Southern Style).— Cut slices of bacon V2 inch thick. Pour boiling water over it and let it stand 5 minutes; put the slices in frying-pan and sprinkle Indian meal
Cook this with the app: pantry check, scaling, and the assistant.