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Cod with White Sauce (Cabillaud à la Bechamel)

Name: Cod with White Sauce (Cabillaud à la Bechamel)
Yield: 3 servings
Ingredients: two nice, well-cut slices of cod; nearly a quart of Bechamel; a quarter of a pint of white stock; two teaspoonfuls of essence of anchovies; a little cayenne pepper; sugar; a gill of whipped cream

From The thorough good cook, 1895

Serves 3

Presented as published in 1895. 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

614Calories

19 gProtein

35 gCarbs

44 gFat

Full nutrition (33 nutrients)

Calories614 kcal

Protein19 g

Carbohydrates35 g

Fiber0.7 g

Sugars18 g

Total Fat44 g

Saturated Fat15 g

Monounsaturated Fat17 g

Polyunsaturated Fat10 g

Cholesterol64 mg

Sodium1315 mg

Potassium678 mg

Calcium444 mg

Iron1.3 mg

Magnesium60 mg

Phosphorus410 mg

Zinc1.7 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D4.4 mcg

Vitamin C2.9 mg

Vitamin A423 mcg

Vitamin E1.5 mg

Vitamin K4.2 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)2.4 mg

Folate30 mcg

Choline70 mg

Caffeine0 mg

Water291 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 97. The excerpt below is the record exactly as published.

Cod with White Sauce (Cabillaud k la Bechamel). Boil two nice, well-cut slices of cod ; dish them without a napkin, and have ready the following sauce : — Put nearly a quart of Bechamel in a stew-pan, with a quarter of a pint of white stock ; stir it over the fire, to reduce, ten minutes ; then add two teaspoonfuls of essence of anchovies, a little cayenne pepper, and sugar; finish with a gill ot whipped cream

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