vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cucumbers a la Bechamel
From The table, 1889
Serves 4
Presented as published in 1889. 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
146Calories
5 gProtein
15 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories146 kcal
Protein4.6 g
Carbohydrates15 g
Fiber0.1 g
Sugars3.3 g
Total Fat10 g
Saturated Fat2 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol14 mg
Sodium231 mg
Potassium625 mg
Calcium137 mg
Iron0.2 mg
Magnesium40 mg
Phosphorus143 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.9 mcg
Vitamin C0.5 mg
Vitamin A69 mcg
Vitamin E0.2 mg
Vitamin K73 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate5 mcg
Choline11 mg
Caffeine0 mg
Water345 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 237. The excerpt below is the record exactly as published.
Cucumbers a la Bechamel. — Peel, pare nicely, and blanch six small, fine cucumbers in salted boiling water for five minutes. Remove, drain, and place them in a sautoire with half a pint of good bechamel sauce (No. 154), half an ounce of butter, the third of a pinch of nutmeg, and three tablespoonfuls of milk
Cook this with the app: pantry check, scaling, and the assistant.