vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Floating Island
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 3
Presented as published in 1914. 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
377Calories
12 gProtein
76 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories377 kcal
Protein12 g
Carbohydrates76 g
Fiber2.8 g
Sugars70 g
Total Fat5.3 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium94 mg
Potassium212 mg
Calcium67 mg
Iron1.6 mg
Magnesium19 mg
Phosphorus117 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C53 mg
Vitamin A81 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate36 mcg
Choline154 mg
Caffeine0 mg
Water443 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 87. The excerpt below is the record exactly as published.
FLOATING ISLAND. 1 pt. water 3 egg whites 1 cup sugar Juice of 3 lemons 2 T. gelatine
Cook this with the app: pantry check, scaling, and the assistant.