vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Saubaglione
From Cassell's dictionary of cookery, 1892
Serves 2
May be served hot or cold.
Presented as published in 1892. 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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1712. The excerpt below is the record exactly as published.
Saubaglione. — This delicious preparation should be put into glasses, and may be served hot or cold. Put three or four yolks of eggs into a chocolate pot with an equal number of glasses of Frontignac or other sweet wine and a few spoonfuls of finely-powdered loaf sugar
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