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Bechamel Sauce
From The national course in home economics, 1917
Serves 4
Set aside to cool, stirring frequently.
Presented as published in 1917. 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
153Calories
8 gProtein
13 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories153 kcal
Protein8.1 g
Carbohydrates13 g
Fiber0.8 g
Sugars12 g
Total Fat8.1 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium100 mg
Potassium391 mg
Calcium316 mg
Iron0.3 mg
Magnesium35 mg
Phosphorus249 mg
Zinc1.1 mg
Copper0 mg
Manganese1.5 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.3 mg
Vitamin K3.6 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0.6 mcg
Choline44 mg
Caffeine0 mg
Water215 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 277. The excerpt below is the record exactly as published.
BECHAMEL SAUCE. Cut up all sorts of soup vegetables, with two cloves and a little grated nutmeg. Cook them in butter but do not let them brown. Boil one quart of milk with a little salt and sugar. While it is boiling add the mirepoix (the above vegetables), cover and set it aside where it will not boil any more. Make a roux with butter and flour
Cook this with the app: pantry check, scaling, and the assistant.