https://new.chefpedia.org/w/index.php?title=Zabaglione&feed=atom&action=historyZabaglione - Revision history2024-03-28T21:27:49ZRevision history for this page on the wikiMediaWiki 1.39.1https://new.chefpedia.org/w/index.php?title=Zabaglione&diff=3633&oldid=prevGeorge: 1 revision imported2023-02-12T22:48:14Z<p>1 revision imported</p>
<table style="background-color: #fff; color: #202122;" data-mw="interface">
<tr class="diff-title" lang="en">
<td colspan="1" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td>
<td colspan="1" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 22:48, 12 February 2023</td>
</tr><tr><td colspan="2" class="diff-notice" lang="en"><div class="mw-diff-empty">(No difference)</div>
</td></tr></table>Georgehttps://new.chefpedia.org/w/index.php?title=Zabaglione&diff=3632&oldid=prevChefpedia>GeorgeHill: 1 revision2011-06-16T07:22:56Z<p>1 revision</p>
<p><b>New page</b></p><div>The expression: Zabaglione <br>General definition: <br> Italian custard made with egg yolks and wine beaten vigorously over hot water to form a rich, creamy dessert . <br> [[User:GeorgeHill|George Hill]] <br> Alternative definitions include:</div>Chefpedia>GeorgeHill