Floating Island

Name: Floating Island
Ingredients: one quart milk; five eggs; pinch of salt; four tablespoonfuls granulated sugar; one-half teaspoonful vanilla

From Physical culture cook book, 1901

Adding a little ring of currant jelly to the top of each 'island' improves appearance and taste.

Presented as published in 1901. 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

1143Calories

63 gProtein

97 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories1143 kcal

Protein63 g

Carbohydrates97 g

Fiber0 g

Sugars98 g

Total Fat55 g

Saturated Fat26 g

Monounsaturated Fat16 g

Polyunsaturated Fat5.8 g

Omega-30.2 g

Cholesterol1047 mg

Sodium726 mg

Potassium1812 mg

Calcium1340 mg

Iron4.4 mg

Magnesium146 mg

Phosphorus1480 mg

Zinc7.3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D14 mcg

Vitamin C0 mg

Vitamin A712 mcg

Vitamin E3.1 mg

Vitamin K0.8 mcg

Vitamin B61 mg

Vitamin B127.5 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2.5 mg

Niacin (B3)1.2 mg

Folate118 mcg

Choline909 mg

Caffeine0 mg

Water1050 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 53. The excerpt below is the record exactly as published.

Floating Island." — One quart milk, five eggs, pinch of salt, four tablespoonfuls gran- ulated sugar, one-half teaspoonful vanilla

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