Bechamel No. 1
From Catherine Owen's new cook book .., 1885
Can be used to mask boiled chickens or turkey.
Presented as published in 1885. 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
As published
This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 113. The excerpt below is the record exactly as published.
BECHAMEL NO. 1. One ounce of butter put in a thick saucepan to melt ; add one ounce of flour, let them bubble a minute, stirring all the time; pour to it half a pint of hot strained white 2 26 Practical Recipes, stock which has been well flavored with yegetables; stir it and let it boil till quite thick — five minutes perhaps — then add a gill of very thick cream
Cook this with the app: pantry check, scaling, and the assistant.