Fried Eggs and Bacon
From Common-sense papers on cookery, 1880
Fried eggs are recommended for this dish.
Presented as published in 1880. 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
1073Calories
45 gProtein
1 gCarbs
97 gFat
Full nutrition (34 nutrients)
Calories1073 kcal
Protein45 g
Carbohydrates0.7 g
Fiber0 g
Sugars1.2 g
Total Fat97 g
Saturated Fat33 g
Monounsaturated Fat41 g
Polyunsaturated Fat16 g
Omega-30.5 g
Cholesterol528 mg
Sodium1919 mg
Potassium614 mg
Calcium70 mg
Iron2.6 mg
Magnesium43 mg
Phosphorus591 mg
Zinc4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2.9 mcg
Vitamin C0 mg
Vitamin A186 mcg
Vitamin E2.1 mg
Vitamin K0.3 mcg
Vitamin B60.8 mg
Vitamin B122.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.6 mg
Folate47 mcg
Choline407 mg
Caffeine0 mg
Water187 g
As published
This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 29. The excerpt below is the record exactly as published.
the eggs ready in a cup, each in a separate cup. As soon as the bacon
Cook this with the app: pantry check, scaling, and the assistant.