The 1901 Cookbook Archive
No. 186 — Sabayon Soup
Complete English translation of Molokhovets recipe No. 186 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Beat ten egg yolks with ¾ Russian pound of sugar until pale. Pour in 2½ glasses of white table wine and 1½ glasses of water.
If desired, add a little cinnamon, grated lemon zest and two or three slices of lemon. Mix, place on the stove and whisk until the mixture thickens and turns frothy, but do not allow it to boil.
Serve immediately with sponge biscuits.
To provide
For six persons: 10 egg yolks and 1½ glasses of fine sugar 2½ glasses of white table wine | About ¼ teaspoon of cinnamon ¼ lemon |
Use the remaining egg whites for an airy meringue pie or meringues.
Historical editorial note: The method gives ¾ Russian pound of sugar and 1½ glasses of water, while the ingredient table measures the sugar as 1½ glasses and omits the water. This is a historical wine-and-egg dish; follow modern food-safety standards for eggs.
Original source: Read the Russian recipe No. 186. The quantities and historical terminology of the 1901 book are retained. See the measurements guide; period preparation and storage methods are not modern food-safety instructions.