Bechamel Sauce A La Creme
From Dainty dinners and dishes for Jewish families, 1907
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
1113Calories
17 gProtein
56 gCarbs
115 gFat
Full nutrition (34 nutrients)
Calories1113 kcal
Protein17 g
Carbohydrates56 g
Fiber2.6 g
Sugars18 g
Total Fat115 g
Saturated Fat52 g
Monounsaturated Fat19 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol337 mg
Sodium150 mg
Potassium855 mg
Calcium487 mg
Iron1.9 mg
Magnesium66 mg
Phosphorus459 mg
Zinc2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D2.3 mcg
Vitamin C11 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K6.2 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.5 mg
Folate74 mcg
Choline53 mg
Caffeine0 mg
Water492 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.
^ pint milk. 3 anchovies, or 2 dessert- spoonsful anchovy essence. 2 tablespoonsful cream. A few drops of lemon juice. Melt the butter, stir in the flour, add the milk, boil up, add seasoning, lemon juice, cream, anchovies pounded (or the essence), tammy, reheat, and serve. APPLE SAUCE. Compote lie Pommes. 1 lb. good cooking apples. 1 teaspoonful lemon juice. 1 oz. brown sugar. 1 wineglassful claret, if liked. Water. Peel, core, and quarter the apples, and put them into a sauce- pan with just sufficient water to keep them from burning. Add a little sugar and lemon juice. (A wineglass of claret is con- sidered a great improvement.) Rub it through a sieve, reheat, and serve. BECHAMEL SAUCE A LA CREME. Sauce Bechamel. 1 oz. butter. 1 oz. flour. b pint milk. | pint cream. 1 small onion. Herbs. Salt
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