Supreme Sauce
From Our favorite recipes (Stake Relief Society, 1954), 1954
This sauce is delicious on plum pudding, brown betty, or anything where sauce is used.
Presented as published in 1954. 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
8776Calories
35 gProtein
1056 gCarbs
508 gFat
Full nutrition (34 nutrients)
Calories8776 kcal
Protein35 g
Carbohydrates1056 g
Fiber0 g
Sugars1004 g
Total Fat508 g
Saturated Fat288 g
Monounsaturated Fat105 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol1633 mg
Sodium371 mg
Potassium1458 mg
Calcium899 mg
Iron1.4 mg
Magnesium93 mg
Phosphorus900 mg
Zinc3.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K34 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water857 g
As published
This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 21. The excerpt below is the record exactly as published.
SUPREME SAUCE 1 egg 3 pint heavy cream 5 cup sugar 1 tsp. vanilla
Cook this with the app: pantry check, scaling, and the assistant.