Zabaione
From Waldensian cookery, 1957
Serves 6.
Presented as published in 1957. 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
836Calories
18 gProtein
75 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories836 kcal
Protein18 g
Carbohydrates75 g
Fiber0 g
Sugars54 g
Total Fat30 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1472 mg
Potassium261 mg
Calcium26 mg
Iron1.1 mg
Magnesium29 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E5.8 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate2.3 mcg
Choline12 mg
Caffeine0 mg
Water406 g
As published
This recipe was extracted from Waldensian cookery (1957), page 35. The excerpt below is the record exactly as published.
ZABAIONE An international favorite, this rich wine dessert has many adapted varia- tions using many different ingredients. Set out double boiler. Beat until thick and lemon-colored: 6 egg yolks 14 cup sugar PUDDINGS, OTHER DESSERTS 79 Stir in: 1 cup Marsala wine (preferably) or % cup sherry cup white wine instead of Marsala 14 cup white wine
Cook this with the app: pantry check, scaling, and the assistant.