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Sauce a la Mornay
From The new century cookery book, 1901
Serves 7
For dressed fish, incorporate essence of fish.
Presented as published in 1901. 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
729Calories
14 gProtein
44 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories729 kcal
Protein14 g
Carbohydrates44 g
Fiber0.8 g
Sugars27 g
Total Fat59 g
Saturated Fat22 g
Monounsaturated Fat18 g
Polyunsaturated Fat8.2 g
Omega-30 g
Cholesterol102 mg
Sodium1183 mg
Potassium595 mg
Calcium420 mg
Iron1.1 mg
Magnesium49 mg
Phosphorus353 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3.4 mcg
Vitamin C4.5 mg
Vitamin A315 mcg
Vitamin E1.2 mg
Vitamin K4.9 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.5 mg
Folate25 mcg
Choline42 mg
Caffeine0 mg
Water276 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 128. The excerpt below is the record exactly as published.
Sauce a la Mornay. — 4 pint bechamel (No. 202) sauce, j gill of mushroom or Italiennc sauce (No. 239), 4 gill cream, 4 oz. meat glaze or 2 tablespoonfuls half -glaze of chicken stock, 1 oz. grated Parmesan cheese, l.oz. fresh butter.
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