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Frizzled Bacon
From Handbook of practical cookery, 1886
Serves 2
Presented as published in 1886. 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
446Calories
16 gProtein
0 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories446 kcal
Protein16 g
Carbohydrates0 g
Fiber0 g
Sugars0.4 g
Total Fat42 g
Saturated Fat14 g
Monounsaturated Fat18 g
Polyunsaturated Fat6.5 g
Omega-30.2 g
Cholesterol75 mg
Sodium852 mg
Potassium228 mg
Calcium6.8 mg
Iron0.4 mg
Magnesium15 mg
Phosphorus188 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A12 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.6 mg
Folate0 mcg
Choline54 mg
Caffeine0 mg
Water53 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 173. The excerpt below is the record exactly as published.
Frizzled Bacon.— One half pound bacon
Cook this with the app: pantry check, scaling, and the assistant.