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Floating Island

Name: Floating Island
Yield: 5 servings
Ingredients: one-half package gelatine; one pint of water; two cups of sugar; the whites of four eggs; the juice and rind of two lemons; the yolks of four eggs; a quart of milk; a small tablespoon of corn starch

From Twentieth century home cook book, 1905

Serves 5

Presented as published in 1905. 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

609Calories

20 gProtein

96 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories609 kcal

Protein20 g

Carbohydrates96 g

Fiber1.1 g

Sugars91 g

Total Fat18 g

Saturated Fat3.6 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol23 mg

Sodium84 mg

Potassium351 mg

Calcium255 mg

Iron0.3 mg

Magnesium28 mg

Phosphorus205 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1.9 mcg

Vitamin C21 mg

Vitamin A63 mcg

Vitamin E2.4 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B121.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.2 mg

Folate5.2 mcg

Choline38 mg

Caffeine0 mg

Water358 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 115. The excerpt below is the record exactly as published.

FLOATING ISLAND. One-half package gelatine, one pint of water ; soak twenty minutes ; add two cups of sugar; set on the stove and let it come to a boil; when nearly cold add the whites of four eggs beaten stiff, the juice and rind of two lemons and pour into a mould ; turn over the form. Make a custard of the yolks of four eggs, a quart of milk and a small tablespoon of corn starch

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