Fragole al Zabaglione
From Dining in--Minneapolis/St. Paul cookbook, 1900
This sauce is also very good over fresh raspberries, blueberries, or used as a custard filling in torte and cakes. If you use it in a cake or torte, you should fold in an equal amount of sweetened whipped cream.
Presented as published in 1900. 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
2129Calories
49 gProtein
297 gCarbs
76 gFat
Full nutrition (33 nutrients)
Calories2129 kcal
Protein49 g
Carbohydrates297 g
Fiber0 g
Sugars250 g
Total Fat76 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2201 mg
Potassium1761 mg
Calcium186 mg
Iron3.8 mg
Magnesium148 mg
Phosphorus259 mg
Zinc1.3 mg
Copper0.4 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C536 mg
Vitamin A0 mcg
Vitamin E14 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.4 mg
Folate3.5 mcg
Choline18 mg
Caffeine0 mg
Water1262 g
As published
This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 48. The excerpt below is the record exactly as published.
FRAGOLE AL ZABAGLIONE 1 quart fresh strawberries, 15 egg yolks washed, hulled, 1 cupsugar and halved 1% cups Marsala wine
Cook this with the app: pantry check, scaling, and the assistant.