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Bechamel Sauce
From Miss Parloa's new cook book and marketing guide, 1880
Serves 5
Presented as published in 1880. 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
507Calories
6 gProtein
15 gCarbs
47 gFat
Full nutrition (33 nutrients)
Calories507 kcal
Protein5.9 g
Carbohydrates15 g
Fiber0.3 g
Sugars4 g
Total Fat47 g
Saturated Fat23 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.9 g
Cholesterol102 mg
Sodium392 mg
Potassium240 mg
Calcium168 mg
Iron0.5 mg
Magnesium20 mg
Phosphorus149 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C0.7 mg
Vitamin A130 mcg
Vitamin E0.4 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate11 mcg
Choline14 mg
Caffeine0 mg
Water124 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 106. The excerpt below is the record exactly as published.
Bechamel Sauce. One pint of white sauce, one pint of rich cream, salt, pepper
Cook this with the app: pantry check, scaling, and the assistant.