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Spanish Bacon on Toast

A historical recipe from Joe Tilden's Recipes for Epicures, by Joe Tilden (1907).

A historical recipe

Joe Tilden's Recipes for Epicures, by Joe Tilden (1907). Project Gutenberg eBook #12069.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Joe Tilden's Recipes for Epicures, by Joe Tilden (1907). Digitised by Project Gutenberg, eBook #12069 (https://www.gutenberg.org/ebooks/12069). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Spain. Associated with Spain by a demonym leading its title: Spanish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Fry a crisp brown, twelve slices of bacon.
  2. Remove the bacon from the frying pan, leaving some of the fat.
  3. Into this stir two tablespoonfuls of flour and a cup of milk;
  4. a small onion minced and a dash of pepper.
  5. Cook until it is smooth.
  6. Have six slices of toast ready.
  7. On each, place two slices of the fried bacon and on each a slice of raw tomato.
  8. Pour the sauce over the toast and bacon and tomato, and serve very hot.