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Bechamel
From Modern cookery, in all its branches, 1884
Serves 3
Flavor can be enhanced with mushrooms and onions.
Presented as published in 1884. 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
629Calories
9 gProtein
18 gCarbs
59 gFat
Full nutrition (33 nutrients)
Calories629 kcal
Protein9.4 g
Carbohydrates18 g
Fiber0.5 g
Sugars0 g
Total Fat59 g
Saturated Fat33 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.1 g
Cholesterol166 mg
Sodium61 mg
Potassium282 mg
Calcium105 mg
Iron1.2 mg
Magnesium13 mg
Phosphorus139 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate44 mcg
Choline9.9 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 120. The excerpt below is the record exactly as published.
BECHAMEL. This is a fine French white sauce, now very much served at good English tables. It may be made in various ways, and more or less expensively ; but it should always be thick, smooth, and rich, though delicate in flavour. The most ready mode of preparing it is to take an equal portion of very strong, pale veal gravy, and of good cream (a pint of each for example), and then, by rapid boiling over a very clear fire, to reduce the gravy nearly half ; next, to mix with part of the cream a tablespoonful of fine dry flour
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