vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Sabayon Sauce au Madere
From The table, 1889
Serves 1
Serve hot over the pudding.
Presented as published in 1889. 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
1189Calories
33 gProtein
72 gCarbs
58 gFat
Full nutrition (33 nutrients)
Calories1189 kcal
Protein33 g
Carbohydrates72 g
Fiber0 g
Sugars44 g
Total Fat58 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium22 mg
Potassium216 mg
Calcium19 mg
Iron0.6 mg
Magnesium21 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E11 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)1 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water274 g
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 272. The excerpt below is the record exactly as published.
Sabayon sauce au madere (No. 1138). 1138. Sabayon Sauce an Madere.— Put in a saucepan four egg yolks and an ounce and a half of powdered sugar; place it on a hot stove, and with a wire whip stir well for two minutes. Drop in gradually two gills of Madeira wine
Cook this with the app: pantry check, scaling, and the assistant.