vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Float
From The New century cook book, 1899
Serves 4
Serve chilled.
Presented as published in 1899. 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
434Calories
25 gProtein
31 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories434 kcal
Protein25 g
Carbohydrates31 g
Fiber0.1 g
Sugars24 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol337 mg
Sodium293 mg
Potassium835 mg
Calcium642 mg
Iron1.4 mg
Magnesium67 mg
Phosphorus642 mg
Zinc3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.2 mcg
Vitamin C0 mg
Vitamin A276 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)0.6 mg
Folate35 mcg
Choline307 mg
Caffeine0 mg
Water487 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The New century cook book (1899), page 118. The excerpt below is the record exactly as published.
Float. Two quarts milk, six eggs, four tablespoonfuls of corn- star
Cook this with the app: pantry check, scaling, and the assistant.