Bacon Fraze is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic breakfast dish of crisp-fried bacon dipped in an egg cream and flour batter that's fired and finished with the remaining batter like a large pancake. The full recipe is presented here and I hope you enjoy this classic British version of: Bacon Fraze.
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This is a classic recipe for a Victorian version of Bacon Fraze that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BACON FRAZE.—Beat eight eggs into a batter with a little cream and flour; fry some thin slices of bacon and dip them into it; lay the bacon in a frying-pan, and pour a little of the batter over them; when one side is fried turn, and pour over more batter. When both sides are of a light brown colour, put into a dish and serve hot.
Modern Redaction
Bacon fraze first appeared during Regency times and this is a survival of the recipe about 100 years later in the Victorian era.
Beat together the eggs, cream and flour until smooth.
In the meantime, fry the bacon in a large pan until just crisp. Remove and drain off all but 3 tbsp of the bacon fat.
Dip the bacon in the batter and return to the pan. Pour over the remaining batter and fry gently for about 8 minutes, or until the batter is golden. Carefully turn over then fry until golden brown on the other side.
