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Sauce Supreme
From Lowney's cook book, 1907
Serves 1
Presented as published in 1907. 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
916Calories
12 gProtein
35 gCarbs
98 gFat
Full nutrition (34 nutrients)
Calories916 kcal
Protein12 g
Carbohydrates35 g
Fiber0.8 g
Sugars11 g
Total Fat98 g
Saturated Fat32 g
Monounsaturated Fat23 g
Polyunsaturated Fat9.8 g
Omega-30 g
Cholesterol199 mg
Sodium962 mg
Potassium554 mg
Calcium358 mg
Iron1.5 mg
Magnesium49 mg
Phosphorus324 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C3.8 mg
Vitamin A325 mcg
Vitamin E1 mg
Vitamin K5.8 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.6 mg
Folate29 mcg
Choline39 mg
Caffeine0 mg
Water301 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 49. The excerpt below is the record exactly as published.
Sauce Supreme To White Saace made with white stock, add one half cup of cream, two tablespoons butter, one teaspoon lemon juice. Cook twenty minutes and add one fourth cup wine
Cook this with the app: pantry check, scaling, and the assistant.