Zabaione
From Foods of the foreign-born in relation to health, 1922
It is eaten hot, poured over sponge cake or served in tall glasses. A scant teaspoon of cinnamon may be added by way of variety.
Presented as published in 1922. 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
225Calories
13 gProtein
21 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories225 kcal
Protein13 g
Carbohydrates21 g
Fiber0 g
Sugars19 g
Total Fat9.6 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium186 mg
Potassium176 mg
Calcium60 mg
Iron1.8 mg
Magnesium13 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C31 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water191 g
As published
This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 17. The excerpt below is the record exactly as published.
Zabaione J cup fruit juice 2 eggs I tablespoon sugar
Cook this with the app: pantry check, scaling, and the assistant.