Floating Island
From The Common sense recipe book, 1898
Presented as published in 1898. 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
1388Calories
32 gProtein
266 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories1388 kcal
Protein32 g
Carbohydrates266 g
Fiber0 g
Sugars260 g
Total Fat24 g
Saturated Fat7.8 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol930 mg
Sodium360 mg
Potassium350 mg
Calcium143 mg
Iron4.5 mg
Magnesium30 mg
Phosphorus495 mg
Zinc3.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E2.6 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.2 mg
Folate118 mcg
Choline735 mg
Caffeine0 mg
Water191 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 68. The excerpt below is the record exactly as published.
FLOATING ISLAND. Mrs Hy SAdMiller, One tumbler of currant jelly, one pint of powdered’ sugar, five eggs
Cook this with the app: pantry check, scaling, and the assistant.