SABAGLIONE
From With a saucepan over the sea, 1902
Serves 2
This is an old and delicious dessert.
Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 58. The excerpt below is the record exactly as published.
SABAGLIONE. (France.) This is an old and delicious dessert. Make a custard of the yolks of 5 eggs, 3 glasses of Fron- 174 With a Saucepan over the Sea tignac or Angelica, and 3 spoonfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.