Frenchdessert

Floating Island

Name: Floating Island
Cuisine: French
Ingredients: Cut a round sponge cake; about a pint of boiled custard; the whites of the two eggs; a tablespoonful of white powdered sugar; chopped pistachio kernels

From Tempting dishes for small incomes, 1891

Presented as published in 1891. 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

762Calories

41 gProtein

71 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories762 kcal

Protein41 g

Carbohydrates71 g

Fiber0 g

Sugars71 g

Total Fat35 g

Saturated Fat15 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.2 g

Omega-30 g

Cholesterol846 mg

Sodium486 mg

Potassium973 mg

Calcium660 mg

Iron3.7 mg

Magnesium74 mg

Phosphorus835 mg

Zinc4.3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A436 mcg

Vitamin E2.3 mg

Vitamin K1.4 mcg

Vitamin B60.4 mg

Vitamin B123.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.8 mg

Niacin (B3)0.7 mg

Folate103 mcg

Choline294 mg

Caffeine0 mg

Water521 g

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 18. The excerpt below is the record exactly as published.

Floating Island. Cut a round sponge cake in slices, spread them with jam, place them on each other, and spread the TEMPTING DISHES. top with jam. Put the cake in a glass dish, and pour over it about a pint of boiled custard. Whip the whites of the two eggs used for the custard stiffly with a tablespoonful of white powdered sugar and heap on the top. Sprinkle over with chopped pistachio kernels

Cook this with the app: pantry check, scaling, and the assistant.