Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Bacon | 1 slice cooked (8g) | 43 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Leaf | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 lbs thick slab bacon
- flour
- milk
- 2 eggs, beaten
- 2 bunches leaf lettuce
- salt
- =
Directions
In a cast iron skillet (this the best but you can use any type skillet) Fry 2 lb. of Bacon (to render fat, but not crisp the bacon).
Remove bacon from skillet leaving the fat in the pan.
Allow the Fat to brown (slightly).
For every 2 Tablespoons of browned fat rendered add 2 tablespoons of Flour.
Stirring constantly, brown flour in fat to a deep golden brown.
Allow to cool slightly so as not to curdle the milk when added.
Once cooled, add 1 Cup of milk for ever 2 tablespoons of flour used.
Bring to rolling boil stiring constantly.
Add Torn up Lettuce and Cut up bacon to the browned fat and flour mixture.
Bring back to a rolling boil, stifring contantly.
Add eggs to mixture making sure to stir it thoughout the soup.
Reduce heat to low and continue to cook for about 1 hour (until lettuce is cooked down).
Salt to taste.
Serve with a Crusty French Bread.