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White Bechamel Sauce
From The national course in home economics, 1917
Serves 6
Presented as published in 1917. 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
290Calories
2 gProtein
6 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories290 kcal
Protein1.9 g
Carbohydrates5.5 g
Fiber0.9 g
Sugars0.1 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat0.2 g
Cholesterol80 mg
Sodium20 mg
Potassium105 mg
Calcium60 mg
Iron0.6 mg
Magnesium12 mg
Phosphorus51 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A2.1 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate7.9 mcg
Choline0.2 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 275. The excerpt below is the record exactly as published.
WHITE BECHANEL SAUCE. One quart of good white stock can be placed in a stew-pan with an onion, a few mushrooms, a sprig of thyme, parsley, a blade of mace and a little salt; boil till it has extracted the flavor of the herbs and the stock is reduced to about one-half — then strain. Put one pint of thick or double cream into a clean stew-pan, mix the reduced stock very gradually with it, and stir all the time over a slow fire until it thickens. If the ordinary thin cream be used mix a tablespoonful of arrowroot
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