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Zabaglone


This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Zabaglone. For four cups of Zabaglone get twelve fresh egg yolks, three ounces of sugar, half an ounce of good cinnamon and a beaker of good sweet wine; cook this until it is as thick as a broth; then take it out and set it on a plate in front of the boys. And if you like you can add a bit of fresh butter.

autodoc





Links to modern interpretations:


Medieval Cookery  

Zabaglone
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/zabaglone.html






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