Sabayon au Madere
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 147. The excerpt below is the record exactly as published.
Sabayon au Jladere. — Put 3 oz. castor sugar, 3 yolks of eggs, and £ gill cream in a stewpan, place it in a bain-marie or vessel of boiling water over the fire, stir with a whisk until frothy, then add 1 gill Madeira wine
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