Stuffed Bacon
From A second Dudley book of cookery and other recipes, 1914
Excellent for breakfast or lunch.
Presented as published in 1914. 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
283Calories
18 gProtein
18 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories283 kcal
Protein18 g
Carbohydrates18 g
Fiber6.4 g
Sugars0.5 g
Total Fat17 g
Saturated Fat5.8 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol225 mg
Sodium364 mg
Potassium546 mg
Calcium147 mg
Iron4.1 mg
Magnesium59 mg
Phosphorus230 mg
Zinc2 mg
Copper0.4 mg
Manganese3.2 mg
Vitamin D1.2 mcg
Vitamin C0.7 mg
Vitamin A95 mcg
Vitamin E0.9 mg
Vitamin K42 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.2 mg
Folate32 mcg
Choline174 mg
Caffeine0 mg
Water75 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 103. The excerpt below is the record exactly as published.
STUFFED BACON ~1\ /TAKE a forcemeat by mixing one teaspoonful of breadcrumbs, one teaspoonful of chopped parsley, half a teaspoonful of chopped onion and 340 BREAKFAST DISHES one tablespoonful of chopped chicken, ham and tongue. Season with pepper and salt, and moisten with a well-beaten egg. Cut some thin slices of bacon
Cook this with the app: pantry check, scaling, and the assistant.