Sauce Sabayonne

Name: Sauce Sabayonne
Ingredients: the yolks of five eggs; one whole egg; five ounces of caster sugar; a teaspoonful of potato flour; the juice of two lemons; three-quarters of a pint of Madeira or Hock

From Little French dinners, 1898

Presented as published in 1898. 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

1042Calories

40 gProtein

164 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories1042 kcal

Protein40 g

Carbohydrates164 g

Fiber5.8 g

Sugars148 g

Total Fat30 g

Saturated Fat9.5 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.9 g

Omega-30.1 g

Cholesterol1116 mg

Sodium433 mg

Potassium719 mg

Calcium223 mg

Iron6.6 mg

Magnesium54 mg

Phosphorus630 mg

Zinc4 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D6 mcg

Vitamin C106 mg

Vitamin A482 mcg

Vitamin E3.5 mg

Vitamin K0.9 mcg

Vitamin B60.7 mg

Vitamin B122.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.5 mg

Folate164 mcg

Choline893 mg

Caffeine0 mg

Water407 g

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 8. The excerpt below is the record exactly as published.

Sauce Sabayonne. — Mix thoroughly together in a basin the yolks of five eggs, one whole egg, five ounces of caster sugar, a teaspoonful of potato flour, the juice of two lemons, and three-quarters of a pint of Madeira or Hock

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