Sauce Bechamel
From The Dudley book of cookery and household recipes, 1909
Can be kept for a few days covered with buttered paper.
Presented as published in 1909. 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
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 14. The excerpt below is the record exactly as published.
SAUCE BECHAMEL PLACE in a saucepan four ounces of butter, warm it and work into it with a wooden spoon a quarter of a pound of flour. Have ready a quart of boiling milk, pour this on to the flour and butter, stirring it until it becomes a thick creamy consistence. Add a little carrot, celery, parsley and onion
Cook this with the app: pantry check, scaling, and the assistant.