Floating Island

Name: Floating Island
Ingredients: 1 quart milk; 5 eggs, whites and yolks beaten separately; 6 tablespoons white sugar; 1 cup currant jelly; Vanilla flavoring

From Purity flour cookbook, 1917

Presented as published in 1917. 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

1781Calories

64 gProtein

263 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories1781 kcal

Protein64 g

Carbohydrates263 g

Fiber2 g

Sugars227 g

Total Fat55 g

Saturated Fat26 g

Monounsaturated Fat16 g

Polyunsaturated Fat5.8 g

Omega-30.2 g

Cholesterol1047 mg

Sodium787 mg

Potassium1924 mg

Calcium1354 mg

Iron4.8 mg

Magnesium159 mg

Phosphorus1492 mg

Zinc7.4 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D14 mcg

Vitamin C1.8 mg

Vitamin A712 mcg

Vitamin E3.1 mg

Vitamin K1.4 mcg

Vitamin B61.1 mg

Vitamin B127.5 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2.5 mg

Niacin (B3)1.3 mg

Folate122 mcg

Choline929 mg

Caffeine0 mg

Water1112 g

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 35. The excerpt below is the record exactly as published.

FLOATING ISLAND 1 quart milk. 5 eggs, whites and yolks beaten separately. 6 tablespoons white sugar. Vanilla flavoring. i cup currant jelly

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