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Sabayon Sauce No. 2
From Lowney's cook book, 1907
Serves 1
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
521Calories
7 gProtein
109 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories521 kcal
Protein6.9 g
Carbohydrates109 g
Fiber0 g
Sugars103 g
Total Fat5.1 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium808 mg
Potassium190 mg
Calcium41 mg
Iron1.4 mg
Magnesium19 mg
Phosphorus118 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C6 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate28 mcg
Choline154 mg
Caffeine0 mg
Water157 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 92. The excerpt below is the record exactly as published.
Sabayon Sauce No. 2 1 whole egg ^ cup sugar 2 egg yolks ^ cup sherry 1 tablespoon lemon juice
Cook this with the app: pantry check, scaling, and the assistant.