Bechamel Sauce
From Some simple Sunday suppers, 1895
Especially nice for chicken, sweetbreads, and fish.
Presented as published in 1895. 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
502Calories
10 gProtein
11 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories502 kcal
Protein9.5 g
Carbohydrates11 g
Fiber0 g
Sugars0.2 g
Total Fat58 g
Saturated Fat25 g
Monounsaturated Fat10 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol338 mg
Sodium97 mg
Potassium196 mg
Calcium103 mg
Iron1.3 mg
Magnesium15 mg
Phosphorus177 mg
Zinc1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate36 mcg
Choline147 mg
Caffeine0 mg
Water109 g
As published
This recipe was extracted from Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 7. The excerpt below is the record exactly as published.
Bechamel Sauce (Mrs. Rorer).— One table- spoonful of flour; one tablespoonful of butter; one gill (eight tablespoonfuls) stock; one gill cream; yolk of one egg; pepper and salt. Melt butter without brown- ing, add flour, mix until smooth, and add stock and 39 cream, stirring continually until it boils. Take from fire, and add salt and pepper and the beaten yolk. This sauce is especially nice for chicken, sweetbreads and fish. No. 3. Apple Sauce. — Pare apples, remove cores, and cut in quarters. Put on to cook with enough wa- ter to cover and sugar to taste. Cook slowly until soft, but remove before they have lost their shape. Add the juice of one-half of a small lemon, and cut the other in half rings and serve with the sauce, which should be very cold. 40 No. 4-. Cream Sauce. — Heat one-half pint of milk nearly to the boiling point, and thicken with one tablespoonful of flour
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