vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Floating Island
From Royal Victoria cook book, 1900
Serves 2
Recipe attributed to Miss Mary Ross.
Presented as published in 1900. 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
555Calories
35 gProtein
36 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories555 kcal
Protein35 g
Carbohydrates36 g
Fiber0 g
Sugars36 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium398 mg
Potassium938 mg
Calcium684 mg
Iron2.6 mg
Magnesium76 mg
Phosphorus789 mg
Zinc4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.6 mg
Folate71 mcg
Choline528 mg
Caffeine0 mg
Water544 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 37. The excerpt below is the record exactly as published.
FLOATING ISLAND.—Make a custard of the yolks of 6 eggs, 1 quart milk, a small pinch of salt, sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.