vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Bechamel Sauce with Egg Yolks and Parmesan
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. 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
779Calories
27 gProtein
30 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories779 kcal
Protein27 g
Carbohydrates30 g
Fiber3.1 g
Sugars11 g
Total Fat61 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat7.2 g
Omega-30 g
Cholesterol20 mg
Sodium5786 mg
Potassium440 mg
Calcium346 mg
Iron1.3 mg
Magnesium59 mg
Phosphorus289 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3 mcg
Vitamin C2.4 mg
Vitamin A267 mcg
Vitamin E6.4 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.2 mg
Folate30 mcg
Choline37 mg
Caffeine0 mg
Water241 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 128. The excerpt below is the record exactly as published.
1 pint of bechamel sauce for about 15 minutes, stirring con- tinually ; add to it the yolks of 4 eggs, 1 tablespoonful of grated Parmesan cheese, 1 tablespoonful of cooked onion puree (soubise), a suspicion of garlic, just enough to impart the aroma, a pinch of paprika pepper, and a little grated nutmeg (salt if needed
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