Bechamel with Ham

Name: Bechamel with Ham
Ingredients: about three-quarters of a pint of bechamel; a good slice of lean ham; a bay leaf

From The "Queen" cookery books: Entrees, 1901

This sauce is the foundation for sauce d la creme or blanquette.

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

292Calories

18 gProtein

31 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories292 kcal

Protein18 g

Carbohydrates31 g

Fiber0.5 g

Sugars20 g

Total Fat11 g

Saturated Fat6.1 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol41 mg

Sodium1046 mg

Potassium676 mg

Calcium471 mg

Iron1.2 mg

Magnesium48 mg

Phosphorus460 mg

Zinc2.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.2 mcg

Vitamin C0.2 mg

Vitamin A304 mcg

Vitamin E0.3 mg

Vitamin K0.7 mcg

Vitamin B60.2 mg

Vitamin B122.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)2.3 mg

Folate38 mcg

Choline19 mg

Caffeine0 mg

Water320 g

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 3. The excerpt below is the record exactly as published.

a good slice of lean ham and a bay leaf are simmered for twenty to thirty minutes in about three-quarters of a pint of bechamel

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