Zabajone
From National viands à la mode, 1895
Use a mix of sweet and spirituous wines.
Presented as published in 1895. 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
As published
This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 23. The excerpt below is the record exactly as published.
Zabajone This is a frothing wine mixture — yolks of eggs and sugar thickened over the fire. It is generally ITALIAN made of old Cyprus wine and two other kinds, mixed together, such as Malaga and Marsala, one sweet and the other spirituous. It is made, according to Italian recipe by taking three yolks of eggs for every two guests, a spoonful of sugar to each egg, and as much wine as the eggs will use up
Cook this with the app: pantry check, scaling, and the assistant.