Sabaillon
From The pudding and pastry book, 1900
Alternatively, beat eggs and sugar very thoroughly together for five minutes. Then add the wine. Put into an earthenware pot and stand this in a large saucepan of very hot water. Beat over the fire until the mixture thickens.
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
As published
This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 19. The excerpt below is the record exactly as published.
Sabaillon The yolks of 4 eggs 1| wine-glasses madeira or sherry 4 table-spoons castor sugar A little cinnamon
Cook this with the app: pantry check, scaling, and the assistant.