gluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Mixed Eggs and Bacon
From Original White House Cookbook, 1887
Serves 1
Ensure bacon is not burnt.
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
492Calories
40 gProtein
2 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories492 kcal
Protein40 g
Carbohydrates2.2 g
Fiber0 g
Sugars1.2 g
Total Fat34 g
Saturated Fat11 g
Monounsaturated Fat14 g
Polyunsaturated Fat6.7 g
Omega-30.1 g
Cholesterol1127 mg
Sodium546 mg
Potassium446 mg
Calcium169 mg
Iron5.3 mg
Magnesium38 mg
Phosphorus621 mg
Zinc4.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6.1 mcg
Vitamin C0 mg
Vitamin A482 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.6 mg
Vitamin B122.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.9 mg
Folate141 mcg
Choline890 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 145. The excerpt below is the record exactly as published.
MIXED EGGS AND BACON. Take a nice rasher of mild bacon; cut it into squares no larger than dice; fry it quickly until nicely browned, but on no account burn it. Break half a dozen eggs into a basin, strain and season them with pepper
Cook this with the app: pantry check, scaling, and the assistant.