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RECIPES FROM THE RETRO HOUSEWIFE

DESSERT

ZABAIONE (Egg Punch Dessert), Italian

Ingredients
  • Yolks of 3 large eggs, or 4 medium eggs
  • 3 tbsp. sugar
  • ½ cup marsala wine
Preparation Instructions

Beat egg yolks and sugar until foamy and light colored. Then add wine and place over double-boiler. Keep beating, without allowing mixture to thicken. As soon as it begins to rise, remove from fire and pour into dessert molds. Place in the refrigerator to cool, if serving cold. If you wish to serve it hot, prepare it just 30 minutes before serving and leave it on top of hot oven until served. Serves 4 or 5.

Contributed by Mrs. Rose M. Giansiracusa, 1950

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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH

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