Bechamel Sauce
From The "Queen" cookery books: Entrees, 1901
The quality of stock affects the richness of the sauce.
Presented as published in 1901. 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
328Calories
7 gProtein
30 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories328 kcal
Protein6.8 g
Carbohydrates30 g
Fiber1.2 g
Sugars8.4 g
Total Fat20 g
Saturated Fat9.2 g
Monounsaturated Fat3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol45 mg
Sodium53 mg
Potassium314 mg
Calcium174 mg
Iron0.8 mg
Magnesium22 mg
Phosphorus148 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C39 mg
Vitamin A39 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate20 mcg
Choline27 mg
Caffeine0 mg
Water217 g
As published
This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 95. The excerpt below is the record exactly as published.
Bechamel sauce is made by diluting an ounce or two of white roux with rather better than a gill each of white stock, and milk (the latter previously boiled up with a bunch of herbs, one or two green onions, and seasoning to taste). This, when reduced a fourth part, is then finished off with a couple of spoonfuls of thick cream, a dash of lemon juice, and white pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.