vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Sabayon Sauce
From Miss Parloa's kitchen companion, 1887
Serves 4
Orange or lemon rind can be used instead of wine.
Presented as published in 1887. 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
223Calories
4 gProtein
34 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories223 kcal
Protein4.1 g
Carbohydrates34 g
Fiber0 g
Sugars33 g
Total Fat6.8 g
Saturated Fat2.4 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.1 g
Cholesterol275 mg
Sodium14 mg
Potassium43 mg
Calcium34 mg
Iron0.8 mg
Magnesium2.9 mg
Phosphorus102 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A97 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate37 mcg
Choline210 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 351. The excerpt below is the record exactly as published.
Sabayon Sauce. Beat together in a saucepan one cupful of powdered sugar and the yolks of six eggs. Beat until very light, and then add four table-spoonfuls of wine
Cook this with the app: pantry check, scaling, and the assistant.