vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Float
From The Blue grass cook book, 1904
Serves 3
Presented as published in 1904. 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
606Calories
25 gProtein
82 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories606 kcal
Protein25 g
Carbohydrates82 g
Fiber0 g
Sugars79 g
Total Fat21 g
Saturated Fat8.7 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol525 mg
Sodium283 mg
Potassium551 mg
Calcium375 mg
Iron2.4 mg
Magnesium45 mg
Phosphorus511 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A291 mcg
Vitamin E1.5 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B122.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.4 mg
Folate63 mcg
Choline435 mg
Caffeine0 mg
Water317 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 58. The excerpt below is the record exactly as published.
FLOAT V, C. G. 8 eggs, 1^ pints of milk, 1 cup of sugar. Heaping tablespoon of cornstarch
Cook this with the app: pantry check, scaling, and the assistant.