vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sauce Maintenon
From The new century cookery book, 1901
Serves 2
Especially adapted for gratin dishes.
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
522Calories
23 gProtein
24 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories522 kcal
Protein23 g
Carbohydrates24 g
Fiber0.5 g
Sugars11 g
Total Fat37 g
Saturated Fat11 g
Monounsaturated Fat15 g
Polyunsaturated Fat9.1 g
Omega-30 g
Cholesterol392 mg
Sodium1076 mg
Potassium533 mg
Calcium376 mg
Iron2.6 mg
Magnesium48 mg
Phosphorus461 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D5 mcg
Vitamin C2 mg
Vitamin A426 mcg
Vitamin E1.8 mg
Vitamin K2.6 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.1 mg
Folate67 mcg
Choline330 mg
Caffeine0 mg
Water264 g
Estimated from matched ingredients across 2 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 Maintenon. This sauce is especially adapted for so-called gratin dishes, and must therefore be well reduced so as to be of the correct consistency. Boil 1 pint of bechamel sauce for about 15 minutes, stirring con- tinually ; add to it the yolks of 4 eggs, 1 tablespoonful of grated Parmesan cheese, 1 tablespoonful of cooked onion puree (soubise), a suspicion of garlic, just enough to impart the aroma, a pinch of paprika pepper, and a little grated nutmeg
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