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Bechamel Sauce

Name: Bechamel Sauce
Yield: 2 servings
Cuisine: French
Ingredients: One-half pint of veal stock; One-half pint of cream; Two eggs (yolks only); Two table-spoonfuls of butter; One table-spoonful of flour; Salt and pepper to taste

From The Pattern cook-book, 1890

Serves 2

Presented as published in 1890. 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

431Calories

5 gProtein

9 gCarbs

53 gFat

Full nutrition (33 nutrients)

Calories431 kcal

Protein5.1 g

Carbohydrates8.9 g

Fiber0 g

Sugars0.6 g

Total Fat53 g

Saturated Fat24 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat0 g

Cholesterol152 mg

Sodium260 mg

Potassium340 mg

Calcium84 mg

Iron0.5 mg

Magnesium17 mg

Phosphorus110 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K2.9 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.4 mg

Folate8.6 mcg

Choline5.7 mg

Caffeine0 mg

Water184 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 58. The excerpt below is the record exactly as published.

BECHAMEL SAUCE. One-half pint of veal stock. One-half pint of cream. Two eggs (yolks only). Two table-spoonfuls of butter. One table-spoonful of flour. Salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.