Recipes

Fried Bacon

Recipe No. 255 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Meat · Pork

Serves 100 servings, 4 ounces each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 255 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Bacon — 25 pounds

Directions

  1. Slice bacon and place in pans.
  2. Fry in its own fat on top of stove or in moderate oven (350° F.)*.
  3. Stir or turn frequently to insure even cooking. Keep fat from smoking and avoid overcooking.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Bacon — 2 lb

Bacon may be fried at a higher oven temperature but constant watching is necessary to prevent burning the fat and overcooking the bacon. Use bacon fat for seasoning or frying.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 255, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.