Frenchdessertvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Floating Island
From The hearthstone; or, Life at home, 1883
Serves 4
Presented as published in 1883. 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
472Calories
3 gProtein
22 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories472 kcal
Protein3.3 g
Carbohydrates22 g
Fiber2.9 g
Sugars10 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0.1 g
Cholesterol121 mg
Sodium64 mg
Potassium166 mg
Calcium112 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus76 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate11 mcg
Choline3.7 mg
Caffeine0 mg
Water93 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 319. The excerpt below is the record exactly as published.
Floating Island. — Take a pint of thick cream, sweeten with fine sugar; grate in the peel of one lemon, and add a gill of sweet white wine; whisk it well till you have raised a good froth, then pour a pint of thick cream into a china dish ; take one French roll, slice it thin, and lay it over the cream as lightly as possible ; then a layer of clear calf's-foot jelly or currant jelly
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