Frenchside

Bechamel Sauce

Name: Bechamel Sauce
Cuisine: French
Ingredients: 1 tablespoon butter; 1 gill cream; 1 gill stock; 1 egg yolk; 2 dashes of pepper; 1 teaspoon salt; 1 tablespoon flour

From Raleigh recipe book, 1925

Presented as published in 1925. 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

613Calories

11 gProtein

43 gCarbs

59 gFat

Full nutrition (34 nutrients)

Calories613 kcal

Protein11 g

Carbohydrates43 g

Fiber13 g

Sugars0.3 g

Total Fat59 g

Saturated Fat25 g

Monounsaturated Fat9 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol152 mg

Sodium2369 mg

Potassium792 mg

Calcium298 mg

Iron5.3 mg

Magnesium95 mg

Phosphorus157 mg

Zinc0.9 mg

Copper0.7 mg

Manganese6.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A14 mcg

Vitamin E1.5 mg

Vitamin K85 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.2 mg

Folate21 mcg

Choline5.7 mg

Caffeine0 mg

Water86 g

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 13. The excerpt below is the record exactly as published.

Bechamel Sauce 1 tablespoon butter 1 gill cream 1 gill stock 1 egg yolk 2 dashes of pepper 1 teaspoon salt 1 tablespoon flour

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