Dinner
Bacon and apples
Bacon and apples, preserved from Marion Harland’s 1903 cookbook with ingredient cues including slice bacon thin and fry it crisp.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Slice bacon thin and fry it crisp.
- Transfer to a platter and keep it hot while you fry thick slices of unpeeled sweet apples in the bacon fat.
- Lay the fried bacon about the edge of the dish, sprinkle sugar over the apples, and serve.
Historical transcription
Source method
- 1
This is a favorite southern dish, and good enough to be transplanted.
- 2
Slice bacon thin and fry it crisp. Transfer to a platter and keep it hot while you fry thick slices of unpeeled sweet apples in the bacon fat. When these are tender, drain and put in the center of a hot platter. Lay the fried bacon about the edge of the dish, sprinkle sugar over the apples, and serve.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.