Recipe Manuscript

Huevos A La Bechamel

Name: Huevos A La Bechamel
Prep time: PTPT15M
Cook time: PTPT25M
Yield: 6
Cuisine: European
Ingredients: 6 large eggs; 30 g unsalted butter; 30 g plain flour; 250 ml whole milk; Salt and black pepper, to taste; A pinch of ground nutmeg (optional, substitute for flavor in 1910s cuisine); 1 additional egg, beaten (for breading); 75 g fine dry breadcrumbs; Vegetable oil, for frying (or rendered pork lard, as a traditional alternative)

"Eggs With Béchamel"

1910

From the treasured pages of Resetas de Cocina: Refrescos, Reposteria, Dulces

Written by Cármen Volante

Early Modern Kitchen (1900 - 1930)European Intermediate Lunch Dinner Snack

Original Recipe • 1910

Original Manuscript(circa Early Modern Kitchen, 1900 - 1930)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Huevos A La Bechamel

"Se cuecen los huevos hasta que se ponen duros, se parten por el medio y se sacan las yemas, uniendolas a una bechamel espesa. Con esta pasta se rellenan las claras para formar el huevo entero, y se rebosa la parte de la bechamel solamente con huevo y pan rallado. Se frien y se sirven sobre una servilleta."

English Translation

"The eggs are boiled until hard, cut in half, and the yolks are removed and mixed with a thick béchamel sauce. This mixture is used to fill the egg whites, forming whole eggs again. Only the béchamel part is coated with egg and breadcrumbs. They are fried and served on a napkin."

Note on the Original Text

The recipe’s brevity is characteristic of manuscript cookery in the early 1900s: instructions are concise, assuming familiarity with techniques like béchamel and deep-frying. Spelling—‘Resetas’ and ‘bechamel’—reflects the personal style and regionalisms of the author rather than strict orthography. Measurements and times are omitted, trusting the cook’s intuition and experience to guide them. This often means a modern cook must interpret and adapt the technique while staying true to the original’s intent.

Modern Kitchen Interpretation

Recipe's Origin

Resetas de Cocina: Refrescos, Reposteria, Dulces - Click to view recipe in book

Title

Resetas de Cocina: Refrescos, Reposteria, Dulces (1910)

You can also click the book image above to peruse the original tome

Writer

Cármen Volante

Era

1910

Publisher

Unknown

Background

An enchanting early 20th-century manuscript cookbook filled with delightful recipes and menus, including Brazilian tarts, inventive egg dishes, savory chicken pies, and sweet yolk cookies—each page a celebration of culinary tradition and creativity.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This delightful recipe hails from a 1910 handwritten Spanish manuscript, a period when home cooks curated culinary treasures in cherished notebooks passed down generations. The early 20th century was a time of transition—Enlightenment-era French influences like béchamel were woven seamlessly into Spanish domestic cuisine, resulting in refined but accessible fare for everyday family tables. The cookbook, ‘Resetas de Cocina: Refrescos, Reposteria, Dulces’ by Carmen Volante, captures both modest practicality and creative resourcefulness. Dishes like ‘Huevos a la bechamel’ exemplify the resourcefulness of home cooks, elevating humble eggs into a creamy, satisfying treat suitable for special occasions and daily sustenance alike.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In 1910s Spanish kitchens, cooks would use cast-iron or enameled saucepans for boiling eggs and preparing béchamel, sturdy knives for halving eggs, wooden spoons for stirring, and perhaps a mortar and pestle for blending yolks if particularly smooth was desired. For frying, earthenware cazuelas or heavy steel pans, filled with lard or early vegetable oils, were common. Presentation was on folded linen napkins or cloths—a sign of care in home hospitality.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

25 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

6 large eggs
2 tablespoons unsalted butter
1/4 cup plain flour
1 cup whole milk
Salt and black pepper, to taste
A pinch of ground nutmeg (optional, substitute for flavor in 1910s cuisine)
1 additional egg, beaten (for breading)
3/4 cup fine dry breadcrumbs
Vegetable oil, for frying (or rendered pork lard, as a traditional alternative)

Instructions

Begin by hard-boiling six large eggs—place them in a saucepan, cover with cold water, and bring to a gentle boil.
Cook for about 10 minutes, then cool under cold water and peel.
Slice each egg in half lengthwise.
Carefully remove the yolks and set the whites aside.
In a saucepan, prepare a thick béchamel: melt 2 tablespoons butter, stir in 1/4 cup flour, and gradually add 1 cup whole milk, whisking until the mixture is thick.
Off the heat, mash the yolks and blend them thorougly into the béchamel, tasting and seasoning with a pinch of salt, pepper, and if desired, a grating of nutmeg.
Use this rich, creamy yolk-béchamel mixture to refill the hollowed whites, forming whole eggs once agian.
Dip only the exposed béchamel sides into beaten egg, then dredge in breadcrumbs so they're well-coated.
In a deep frying pan, heat vegetable oil to 340°F.
Fry the eggs, béchamel-side down first, until golden and crisp.
Drain briefly on paper towels and lay them atop a folded linen napkin to echo historical presentation, before serving warm.

Estimated Calories

220 per serving

Cooking Estimates

You will need about 15 minutes to prepare the ingredients and get ready for cooking. Cooking and frying take around 25 minutes. Each serving contains about 220 calories. This recipe makes 6 servings—one stuffed egg half per person.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.