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Puddings and Creams
Wine Custard/Zabaglione No. 1 (using eggs, powdered sugar and sherry wine)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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6 eggs
dash of salt
4 tablespoons powdered sugar
6 tablespoons sherry wine


In a double boiler combine the eggs, sugar and salt, place over hot water and bet constantly for about 8 minutes.

Then gradually beat the sherry wine into the mixture, and when stiff enough to hold a spoon upright in the center, pour into tall glasses and serve either cold or hot.

Serves 6.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image [behind pudding] Georges Seurat, Le Chahut, 1890.

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