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Floating Island
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 6
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
No method was recorded for this recipe.
Nutrition per serving
152Calories
5 gProtein
34 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories152 kcal
Protein5 g
Carbohydrates34 g
Fiber0 g
Sugars33 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium10 mg
Potassium2.7 mg
Calcium6.6 mg
Iron0 mg
Magnesium2.3 mg
Phosphorus1.1 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0.8 mcg
Choline1 mg
Caffeine0 mg
Water180 g
Estimated from matched ingredients across 6 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.