Sauce Bechamel

Name: Sauce Bechamel
Ingredients: a tablespoonful of butter; one of flour; fill the cup half full of milk; the remaining half with chicken stock; half a teaspoonful of salt; a dash of pepper; the yolks of two eggs; four tablespoonfuls of cream

From My best 250 recipes, 1907

Use at once for chicken, sweetbreads, or other white meats.

Presented as published in 1907. 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

551Calories

24 gProtein

35 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories551 kcal

Protein24 g

Carbohydrates35 g

Fiber6.3 g

Sugars8.3 g

Total Fat48 g

Saturated Fat18 g

Monounsaturated Fat9.7 g

Polyunsaturated Fat2.5 g

Omega-30.1 g

Cholesterol482 mg

Sodium1543 mg

Potassium848 mg

Calcium360 mg

Iron4.9 mg

Magnesium80 mg

Phosphorus437 mg

Zinc2.5 mg

Copper0.5 mg

Manganese3.3 mg

Vitamin D3.2 mcg

Vitamin C0.2 mg

Vitamin A207 mcg

Vitamin E1.4 mg

Vitamin K43 mcg

Vitamin B60.4 mg

Vitamin B121.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)2.9 mg

Folate70 mcg

Choline329 mg

Caffeine0 mg

Water333 g

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 13. The excerpt below is the record exactly as published.

SAUCE BECHAMEL Rub together a tablespoonful of butter and one of flour ; fill the cup half full of milk and the remaining half with chicken stock ; stir until boil- ing. Take from the fire; add half a teaspoonful of salt and a dash of pepper. Beat the yolks of two eggs with four tablespoonfuls of cream

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