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Fried Bacon

A simple dish of bacon cooked until crisp and served on toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Fried Bacon

Ingredients

Directions

  1. Place the bacon slices in a cold frying pan.

  2. Cook over low heat until the fat is clear and the bacon is crisp.

  3. If you prefer moist bacon, remove it before it becomes fully crisp.

  4. Serve the bacon on toast and pour the rendered fat around it.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Bacon
Its fat renders out to cook and flavour the pan, while the meat crisps or stays moist.
Toast
Absorbs the rendered fat and provides a crisp, neutral base for the bacon.

The step that matters

Start in a cold pan over low heat. Starting cold and cooking gently lets the fat melt out slowly before the meat browns. High heat from the start can scorch the outside while the fat stays unrendered, leaving bacon tough or burnt.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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