Supreme Sauce

Name: Supreme Sauce
Ingredients: 2 ozs. butter; 1 ozs. flour; A pint chicken stock; A pint cream; Juice of ^ a lemon; 1 doz. white button mushrooms; Pepper to taste; Salt to taste

From Domestic and economical cookery recipes, 1897

Presented as published in 1897. 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

1881Calories

24 gProtein

56 gCarbs

219 gFat

Full nutrition (33 nutrients)

Calories1881 kcal

Protein24 g

Carbohydrates56 g

Fiber0 g

Sugars7.5 g

Total Fat219 g

Saturated Fat97 g

Monounsaturated Fat37 g

Polyunsaturated Fat1 g

Cholesterol629 mg

Sodium779 mg

Potassium1000 mg

Calcium314 mg

Iron2.6 mg

Magnesium55 mg

Phosphorus436 mg

Zinc2 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0.9 mg

Vitamin A4.7 mcg

Vitamin E0.1 mg

Vitamin K12 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)9.7 mg

Folate69 mcg

Choline44 mg

Caffeine0 mg

Water721 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 33. The excerpt below is the record exactly as published.

SUPREME SAUCE. 2 ozs. butter 1^ ozs. flour A pint chicken stock A pint cream INGREDIENTS. Juice of ^ a lemon 1 doz. white button mushrooms Pepper to taste Salt to taste

Cook this with the app: pantry check, scaling, and the assistant.