Eggs a la Bechamel

Name: Eggs a la Bechamel
Ingredients: four eggs; a gill of cream; pepper to taste; salt to taste; a tiny dust of powdered mace

From Paper-bag cookery, 1911

Presented as published in 1911. 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

750Calories

30 gProtein

22 gCarbs

62 gFat

Full nutrition (34 nutrients)

Calories750 kcal

Protein30 g

Carbohydrates22 g

Fiber6.3 g

Sugars0.9 g

Total Fat62 g

Saturated Fat30 g

Monounsaturated Fat16 g

Polyunsaturated Fat4.1 g

Omega-30.1 g

Cholesterol865 mg

Sodium313 mg

Potassium722 mg

Calcium294 mg

Iron5.9 mg

Magnesium74 mg

Phosphorus502 mg

Zinc3.1 mg

Copper0.5 mg

Manganese3.3 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A327 mcg

Vitamin E2.4 mg

Vitamin K44 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1 mg

Niacin (B3)0.5 mg

Folate98 mcg

Choline591 mg

Caffeine0 mg

Water224 g

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 27. The excerpt below is the record exactly as published.

Eggs a la Bechamel. — Boil four eggs hard. Throw them into cold water. Shell them, cut each in halves. Grease a bag thickly. Put in the eggs. Add a gill of cream, pepper and salt to taste, and a tiny dust of powdered mace

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