Floating Island
From Perfection in baking, 1895
Presented as published in 1895. 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
3194Calories
145 gProtein
386 gCarbs
118 gFat
Full nutrition (34 nutrients)
Calories3194 kcal
Protein145 g
Carbohydrates386 g
Fiber0.5 g
Sugars334 g
Total Fat118 g
Saturated Fat46 g
Monounsaturated Fat40 g
Polyunsaturated Fat18 g
Omega-30.4 g
Cholesterol3465 mg
Sodium1657 mg
Potassium2719 mg
Calcium1707 mg
Iron16 mg
Magnesium227 mg
Phosphorus2774 mg
Zinc16 mg
Copper0.7 mg
Manganese0.3 mg
Vitamin D27 mcg
Vitamin C0 mg
Vitamin A1752 mcg
Vitamin E9.9 mg
Vitamin K2.7 mcg
Vitamin B62.1 mg
Vitamin B1213 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)5.5 mg
Niacin (B3)1.7 mg
Folate423 mcg
Choline2820 mg
Caffeine0 mg
Water1552 g
As published
This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 12. The excerpt below is the record exactly as published.
Floating Island. Beat the yolks of twelve eggs with ten ounces of sugar; add two ounces of cornstarch, vanilla and a little milk. Boil one quart of milk; stir into it the above mixture; take from the fire and when a little cool pour in a large glass or porcelain dish; set on ice. Beat very stiff the whites of six eggs
Cook this with the app: pantry check, scaling, and the assistant.