Frenchdessert
Floating Island
From Domestic science, principles and application, 1914
This dessert is light and elegant.
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
Nutrition per serving
2538Calories
18 gProtein
605 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories2538 kcal
Protein18 g
Carbohydrates605 g
Fiber0 g
Sugars602 g
Total Fat15 g
Saturated Fat4.9 g
Monounsaturated Fat6 g
Polyunsaturated Fat2.1 g
Cholesterol551 mg
Sodium7030 mg
Potassium70 mg
Calcium76 mg
Iron1.8 mg
Magnesium4.6 mg
Phosphorus199 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A194 mcg
Vitamin E1.3 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0 mg
Folate74 mcg
Choline418 mg
Caffeine0 mg
Water105 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 118. The excerpt below is the record exactly as published.
Floating Island 13^ c. scalding milk 3^ tsp. salt 3 eggs (yolks) 3 egg whites 3^ c. sugar y^ tsp. vanilla
Cook this with the app: pantry check, scaling, and the assistant.