Cream Bechamel
From The complete Indian housekeeper & cook, 1898
Presented as published in 1898. 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
31Calories
4 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories31 kcal
Protein4.3 g
Carbohydrates4.6 g
Fiber1.4 g
Sugars2.8 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium7 mg
Potassium445 mg
Calcium4.2 mg
Iron0.7 mg
Magnesium13 mg
Phosphorus120 mg
Zinc0.7 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C2.9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.1 mg
Folate24 mcg
Choline24 mg
Caffeine0 mg
Water129 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 175. The excerpt below is the record exactly as published.
Cream Bechamel. — Add 2 units cream and 2 sliced and cooked mushrooms
Cook this with the app: pantry check, scaling, and the assistant.