Frenchdessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Floating Island
From San Rafael cook book, 1906, 1906
Serves 5
This is nice poured over stale cake soaked in wine, over sliced oranges, or over strawberries or raspberries.
Presented as published in 1906. 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
323Calories
10 gProtein
51 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories323 kcal
Protein10 g
Carbohydrates51 g
Fiber0 g
Sugars50 g
Total Fat9.2 g
Saturated Fat4.6 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol135 mg
Sodium117 mg
Potassium336 mg
Calcium257 mg
Iron0.6 mg
Magnesium27 mg
Phosphorus257 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A110 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate14 mcg
Choline123 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 56. The excerpt below is the record exactly as published.
FLOATING ISLAND— Mrs. H. V. Robinson. Put 1 oiiart milk in double boiler; 1 cup sugar, 1 tablespoon of corn starch wet in a little cold milk, are to be added to the milk when boil- ing. Remove from the fire, add the beaten yolks of 3 eggs; when cool add 1 teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.