Canadian Floating Islands
From Savouries and sweets suitable for luncheons and dinners, 1886
Serves six persons.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
3511Calories
25 gProtein
95 gCarbs
338 gFat
Full nutrition (34 nutrients)
Calories3511 kcal
Protein25 g
Carbohydrates95 g
Fiber0.9 g
Sugars44 g
Total Fat338 g
Saturated Fat193 g
Monounsaturated Fat71 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol1151 mg
Sodium290 mg
Potassium1023 mg
Calcium607 mg
Iron1 mg
Magnesium67 mg
Phosphorus638 mg
Zinc2.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0.8 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K23 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate25 mcg
Choline156 mg
Caffeine0 mg
Water608 g
As published
This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 26. The excerpt below is the record exactly as published.
Canadian Floating Islands. i For Six Persons. — 1 egg ; 3 ozs. of currant jelly ; 1 quar of cream
Cook this with the app: pantry check, scaling, and the assistant.