Pudding with Sabayon Sauce
From The Hotel St. Francis cook book, 1919
Serves 2
Serve Sabayon sauce separately or pour over the pudding.
Presented as published in 1919. 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
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 89. The excerpt below is the record exactly as published.
one-quarter pound of sugar, the yolks of seven eggs, six ounces of cake crumbs, the whites of six eggs, and some vanilla flavoring
Cook this with the app: pantry check, scaling, and the assistant.