vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Floating Island
From Lowney's cook book, 1907
Serves 6
Presented as published in 1907. 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
51Calories
4 gProtein
9 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories51 kcal
Protein3.7 g
Carbohydrates9.2 g
Fiber0.1 g
Sugars6.5 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.6 mg
Potassium43 mg
Calcium2.6 mg
Iron0 mg
Magnesium2.5 mg
Phosphorus3.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate8.1 mcg
Choline2.1 mg
Caffeine0 mg
Water67 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 79. The excerpt below is the record exactly as published.
Floating Island Follow rule for Soft Custard; flavor with lemon juice, and garnish with a meringue made of the whites of four eggs, four tablespoons powdered sugar, and one teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.