Zabajone a la Milanaise
From A bachelors cupboard, 1906
Care should be taken not to cook until it curdles.
Presented as published in 1906. 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
438Calories
32 gProtein
22 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories438 kcal
Protein32 g
Carbohydrates22 g
Fiber0 g
Sugars21 g
Total Fat24 g
Saturated Fat7.8 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol930 mg
Sodium355 mg
Potassium345 mg
Calcium140 mg
Iron4.4 mg
Magnesium30 mg
Phosphorus495 mg
Zinc3.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E2.6 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.2 mg
Folate118 mcg
Choline735 mg
Caffeine0 mg
Water191 g
As published
This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 45. The excerpt below is the record exactly as published.
zabajone a la Milanaise," and fancy eating it while Enrico sings an impassioned love song from '' II Trova- tore " or " Carmen " ! But of course the two don't go together, so the average person will have to sample either by itself. Take for six persons five yolks of eggs and beat them, with a Dover egg beater until they are thick, adding for each egg one and one-half tea- spoonfuls of powdered sugar. Cook this in a double boiler, beating constantly, until the mixture is light and fluffy. Then add drop by drop one half egg-shell full of Marsala wine for each two eggs
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