vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Eggs à la Bechamel
From The table, 1889
Serves 2
Serve with heart-shaped croutons (No. 133).
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
701Calories
48 gProtein
29 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories701 kcal
Protein48 g
Carbohydrates29 g
Fiber2.8 g
Sugars16 g
Total Fat54 g
Saturated Fat17 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.5 g
Omega-30 g
Cholesterol1171 mg
Sodium811 mg
Potassium820 mg
Calcium485 mg
Iron4.5 mg
Magnesium81 mg
Phosphorus806 mg
Zinc4.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D6.6 mcg
Vitamin C0.4 mg
Vitamin A646 mcg
Vitamin E3.3 mg
Vitamin K1.4 mcg
Vitamin B60.5 mg
Vitamin B124.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)2 mg
Niacin (B3)1.1 mg
Folate165 mcg
Choline883 mg
Caffeine0 mg
Water426 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 154. The excerpt below is the record exactly as published.
EggS k la Bechamel. — Pour one pint of bechamel (No. 154) into a saucepan, and put it on the hot stove. Cut twelve hard-boiled eggs in halves, add them to the hot bechamel ; season with half a pinch of white pepper, and let heat thoroughly for three minutes, but be careful not to let it boil. Add one ounce of butter and a saltspoonful of grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.