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Potatoes A La Bechamel
From Practical household cookery, 1891
Serves 2
Presented as published in 1891. 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
533Calories
14 gProtein
91 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories533 kcal
Protein14 g
Carbohydrates91 g
Fiber9.8 g
Sugars9.2 g
Total Fat14 g
Saturated Fat3.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3.8 g
Cholesterol8.8 mg
Sodium470 mg
Potassium2123 mg
Calcium202 mg
Iron4.1 mg
Magnesium122 mg
Phosphorus381 mg
Zinc1.9 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D1.5 mcg
Vitamin C90 mg
Vitamin A130 mcg
Vitamin E0.4 mg
Vitamin K10 mcg
Vitamin B61.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.3 mg
Folate78 mcg
Choline73 mg
Caffeine0 mg
Water453 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 159. The excerpt below is the record exactly as published.
POTATOES A LA BECHAMEL. Peel, cut, fry, and glaze two pounds of potatoes as in No. 714 ; then cover them, when dished up, with half a pint of good Bechamel sauce
Cook this with the app: pantry check, scaling, and the assistant.