Sambayon Sauce— Spanish

Name: Sambayon Sauce— Spanish
Ingredients: a cup of milk; the yolks of two eggs; two tablespoons of sugar; four tablespoons of sherry

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

446Calories

14 gProtein

44 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories446 kcal

Protein14 g

Carbohydrates44 g

Fiber0 g

Sugars37 g

Total Fat18 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium98 mg

Potassium420 mg

Calcium305 mg

Iron0.2 mg

Magnesium34 mg

Phosphorus251 mg

Zinc1.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E2 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.4 mg

Folate0 mcg

Choline43 mg

Caffeine0 mg

Water275 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 72. The excerpt below is the record exactly as published.

SAMBAYON SAUCE— SPANISH Heat a cup of milk. Beat the yolks of two eggs with two tablespoons of sugar until thick; then add the hot milk, very slowly. Turn it into a double boiler, add four table- spoons of sherr

Cook this with the app: pantry check, scaling, and the assistant.