Sauce Supreme
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Sauce supreme is richer than ordinary bechamel and can be used in similar applications.
Presented as published in 1880. 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
1777Calories
21 gProtein
35 gCarbs
172 gFat
Full nutrition (33 nutrients)
Calories1777 kcal
Protein21 g
Carbohydrates35 g
Fiber0 g
Sugars7.5 g
Total Fat172 g
Saturated Fat97 g
Monounsaturated Fat37 g
Polyunsaturated Fat1 g
Cholesterol497 mg
Sodium773 mg
Potassium951 mg
Calcium301 mg
Iron1 mg
Magnesium47 mg
Phosphorus395 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A4.7 mcg
Vitamin E0.1 mg
Vitamin K12 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.8 mg
Folate24 mcg
Choline44 mg
Caffeine0 mg
Water708 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 81. The excerpt below is the record exactly as published.
Sauce Supreme. Bechamel sauce is simply a good clear stock mixed with an equal quantity of boiling cream. Sauce supreme is made as follow's : — Take say a pint of rich clear stock and a pint of boiling cream
Cook this with the app: pantry check, scaling, and the assistant.