Bechamel Sauce from Essence of Chicken
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Use white pepper for white sauces.
Presented as published in 1880. 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
60Calories
2 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories60 kcal
Protein1.7 g
Carbohydrates14 g
Fiber2.6 g
Sugars6.4 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6 mg
Potassium219 mg
Calcium35 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline9.2 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 52. The excerpt below is the record exactly as published.
bechamel sauce from essence of chicken proceed as fol- lows : — Take about three times as much as there is ' essence of chicken, and place this in a small saucepan — if enamelled all the better — with a couple of bay-leaves. Let the milk boil up, being careful not to let it boil over. If an enamelled saucepan is used the enamel retains the heat, and the milk will often boil over even after the sauce- pan has been removed from the fire. It is a wise precaution to have ready a spoonful of cold milk, which can be thrown into the saucepan to pre- vent such a catastrophe. Then add to the boiling milk the essence of chicken. This essence can be assisted in flavour by rubbing the bottom of the saucepan in which it is warmed up with a large slice of onion or a bead of garlic, though as a rule garlic is not a desirable flavour in conjunction with milk or cream, unless used with very great caution. A slice of raw ham boiled in the white sauce greatly improves the flavour. Pepper and salt can be added to taste
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