Frenchside
Bechamel Sauce a la Creme
From Dainty dinners and dishes for Jewish families, 1907
For meats, this sauce can be made with clarified dripping and white stock, but it would not be of the correct white colour.
Presented as published in 1907. 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
1917Calories
22 gProtein
65 gCarbs
198 gFat
Full nutrition (34 nutrients)
Calories1917 kcal
Protein22 g
Carbohydrates65 g
Fiber2.6 g
Sugars18 g
Total Fat198 g
Saturated Fat100 g
Monounsaturated Fat36 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol578 mg
Sodium199 mg
Potassium1082 mg
Calcium630 mg
Iron1.9 mg
Magnesium80 mg
Phosphorus593 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D2.3 mcg
Vitamin C11 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K12 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.6 mg
Folate74 mcg
Choline53 mg
Caffeine0 mg
Water628 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 43. The excerpt below is the record exactly as published.
BECHAMEL SAUCE A LA CREME. Sauce Bechamel. 1 oz. butter. 1 oz. flour. b pint milk. | pint cream. 1 small onion. Herbs. Salt
Cook this with the app: pantry check, scaling, and the assistant.