nut-freesoy-freefish-freeshellfish-free
Eggs au Bechamel
From Atlanta women's club cook book, 1921
Serves 1
Presented as published in 1921. 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
705Calories
25 gProtein
16 gCarbs
70 gFat
Full nutrition (33 nutrients)
Calories705 kcal
Protein25 g
Carbohydrates16 g
Fiber0 g
Sugars3.5 g
Total Fat70 g
Saturated Fat29 g
Monounsaturated Fat15 g
Polyunsaturated Fat2.4 g
Cholesterol715 mg
Sodium381 mg
Potassium440 mg
Calcium154 mg
Iron2.5 mg
Magnesium29 mg
Phosphorus368 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.3 mcg
Vitamin C0.2 mg
Vitamin A225 mcg
Vitamin E1.6 mg
Vitamin K3.5 mcg
Vitamin B60.3 mg
Vitamin B121.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.6 mg
Folate84 mcg
Choline452 mg
Caffeine0 mg
Water292 g
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 26. The excerpt below is the record exactly as published.
EGGS AU BECHAMEL. 1 tbls. butter. 1 tbls. flour. 1/2 cup thin cream. 1/2 cup chicken broth. 3 hard boiled eggs. Salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.