gluten-freenut-freesoy-freefish-freeshellfish-free
Fried Eggs with Bacon
From The Swedish, French, American cook book, 1918
Serves 1
Serve for breakfast or luncheon.
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
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 371. The excerpt below is the record exactly as published.
Fried Eggs with Bacon (CEufs sur le plat, au Lard) Fry very thin slices of bacon
Cook this with the app: pantry check, scaling, and the assistant.