Zabione
From Foods of the foreign-born in relation to health, 1922
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
1276Calories
29 gProtein
228 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories1276 kcal
Protein29 g
Carbohydrates228 g
Fiber0 g
Sugars229 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium342 mg
Potassium912 mg
Calcium661 mg
Iron1.9 mg
Magnesium73 mg
Phosphorus691 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.7 mcg
Vitamin C7.7 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.7 mg
Folate47 mcg
Choline381 mg
Caffeine0 mg
Water545 g
As published
This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 12. The excerpt below is the record exactly as published.
zabione. ITALIANS 27 Gnocchi of Milk I cup milk 3 drops vanilla 1 tablespn. cornstarch 2 egg yolks 2 tablespoons sugar Put all these ingredients together in a saucepan. Mix well, then put on stove and let cook slowly until thick. When cold serve with milk or cream. Zabione 2 cups milk 4 drops vanilla, or i cup sugar 2 tablespoons fruit juice 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.