Bacon and Gravy
From Camp cookery (Milam, for Boy Scouts), 1918
This recipe provides a rich gravy.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
414Calories
11 gProtein
27 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories414 kcal
Protein11 g
Carbohydrates27 g
Fiber0.7 g
Sugars0 g
Total Fat32 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.1 g
Cholesterol32 mg
Sodium81 mg
Potassium212 mg
Calcium17 mg
Iron2.5 mg
Magnesium8.9 mg
Phosphorus88 mg
Zinc2.5 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate84 mcg
Choline26 mg
Caffeine0 mg
Water208 g
As published
This recipe was extracted from Camp cookery (Milam, for Boy Scouts) (1918) by Ava B. Milam, page 22. The excerpt below is the record exactly as published.
Bacon and Gravy Fry bacon until light brown and crisp. Remove from the pan and stir in some flour, mixing thoroughly with the fat in the pan, fat and flour being in about the following 77 proportions: for 1 cup gravy, 2 tablespoons bacon fat and 2 tablespoons flour
Cook this with the app: pantry check, scaling, and the assistant.