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Zabajone
From Banquets of the nations, 1911
Serves 2
Presented as published in 1911. 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
650Calories
38 gProtein
31 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories650 kcal
Protein38 g
Carbohydrates31 g
Fiber0 g
Sugars27 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium434 mg
Potassium563 mg
Calcium180 mg
Iron5.8 mg
Magnesium53 mg
Phosphorus624 mg
Zinc4.1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.5 mg
Folate143 mcg
Choline890 mg
Caffeine0 mg
Water359 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 164. The excerpt below is the record exactly as published.
Zabajone. (Wine Custard). Beat up the yolks of twelve eggs in twelve teaspoonfuls of sugar and a good pinch of cinnamon; then add in equal quantities as much Malaga and Marsala wine as will fill the twelve egg shells
Cook this with the app: pantry check, scaling, and the assistant.