vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Yellow Bechamel
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
772Calories
24 gProtein
33 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories772 kcal
Protein24 g
Carbohydrates33 g
Fiber3.1 g
Sugars12 g
Total Fat61 g
Saturated Fat23 g
Monounsaturated Fat20 g
Polyunsaturated Fat9.6 g
Omega-30 g
Cholesterol450 mg
Sodium1052 mg
Potassium655 mg
Calcium420 mg
Iron4.3 mg
Magnesium71 mg
Phosphorus492 mg
Zinc2.7 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D5 mcg
Vitamin C4.9 mg
Vitamin A458 mcg
Vitamin E1.8 mg
Vitamin K4.5 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)1.3 mg
Folate77 mcg
Choline330 mg
Caffeine0 mg
Water302 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 61. The excerpt below is the record exactly as published.
Yellow Bechamel. To make yellow Bechamel use preceding recipe and add 1 blade of mace, 1 tablespoon minced carrot. After it boils add yolks of 4 eggs beaten light and stir into % cup of cream
Cook this with the app: pantry check, scaling, and the assistant.