Floating Island
From The Raleigh cook book, 1907
Presented as published in 1907. 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
699Calories
24 gProtein
87 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories699 kcal
Protein24 g
Carbohydrates87 g
Fiber0 g
Sugars86 g
Total Fat29 g
Saturated Fat14 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol609 mg
Sodium794 mg
Potassium788 mg
Calcium666 mg
Iron1.4 mg
Magnesium61 mg
Phosphorus691 mg
Zinc3.2 mg
Copper0 mg
Manganese0 mg
Vitamin D7.4 mcg
Vitamin C0 mg
Vitamin A350 mcg
Vitamin E1.6 mg
Vitamin K0.4 mcg
Vitamin B60.5 mg
Vitamin B123.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate74 mcg
Choline505 mg
Caffeine0 mg
Water456 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 27. The excerpt below is the record exactly as published.
Floating Island.—1 pint milk; 3 eggs; 4 tablespoons sugar flavor- ing; 1 tablespoon pulverized sugar; %4 teaspoon salt; % teaspcon Spice
Cook this with the app: pantry check, scaling, and the assistant.