Some foods have retained their popularity across the years. Bacon is one of those foods. Here are hundred-year-old directions for frying bacon:
To Fry Bacon
Use a thick, or what is called a well-seasoned, frying pan. Put the slices of bacon in the cold pan and set over a slow fire until cooked, pour off the fat and set aside, not mixing it with other frying fats, for it is best kept separate for cooking eggs and frying slices of graham bread. Put some of the slices of bacon back into the pan to crisp, for those who like it that way, and toss about.
American Cookery (August/September, 1921)