Scrambled Bacon and Bread

Name: Scrambled Bacon and Bread
Ingredients: 1 cup milk; 8 slices of bacon, diced; Sail and pepper to taste; Sail and pepper to taste; dry bread

From True food values and their low costs, 1916

This is a very good way to use up dry bread.

Presented as published in 1916. 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

649Calories

26 gProtein

11 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories649 kcal

Protein26 g

Carbohydrates11 g

Fiber0 g

Sugars12 g

Total Fat55 g

Saturated Fat21 g

Monounsaturated Fat22 g

Polyunsaturated Fat7.6 g

Omega-30.3 g

Cholesterol114 mg

Sodium1054 mg

Potassium623 mg

Calcium307 mg

Iron0.5 mg

Magnesium46 mg

Phosphorus459 mg

Zinc2.5 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2.9 mcg

Vitamin C0 mg

Vitamin A92 mcg

Vitamin E0.7 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B122 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)5.4 mg

Folate0 mcg

Choline105 mg

Caffeine0 mg

Water274 g

As published

This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 41. The excerpt below is the record exactly as published.

i cup milk 8 slices of bacon, diced Sail and pepper to taste Fry the bacon until brown. Add the bread, and toss with the bacon and fat until well sea- soned and slightly browned ; then add the e^s beaten with the seasoning and milk, and scramble as usual. This is a very good way to use up dry bread

Cook this with the app: pantry check, scaling, and the assistant.