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Sabayon Sauce
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 4
Presented as published in 1907. 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
675Calories
10 gProtein
125 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories675 kcal
Protein9.8 g
Carbohydrates125 g
Fiber0.8 g
Sugars115 g
Total Fat7.6 g
Saturated Fat2.4 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol279 mg
Sodium118 mg
Potassium258 mg
Calcium63 mg
Iron2 mg
Magnesium26 mg
Phosphorus177 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.5 mcg
Vitamin C13 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate39 mcg
Choline228 mg
Caffeine0 mg
Water300 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 58. The excerpt below is the record exactly as published.
SABAYON SAUCE. I lb. sugar, i pint wine, i pint water, 6 eggs, I oz. cornstarch, i lemon, juice and rind
Cook this with the app: pantry check, scaling, and the assistant.