Floating Island
From Handbook of domestic science and household arts for use in elementary schools, 1900
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
482Calories
21 gProtein
31 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories482 kcal
Protein21 g
Carbohydrates31 g
Fiber0 g
Sugars31 g
Total Fat17 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium239 mg
Potassium578 mg
Calcium361 mg
Iron1.8 mg
Magnesium47 mg
Phosphorus447 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.5 mg
Folate47 mcg
Choline337 mg
Caffeine0 mg
Water317 g
As published
This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 72. The excerpt below is the record exactly as published.
Floating Island {^). — Put in a double boiler one cup of milk. Scald, but do not boil. Take it from the fire, adding it slowly, stirring all the time, to the slightly- beaten yolk of two eggs, to which a tablespoonf ul sugar and quarter of a saltspoon of salt have been added. Replace on the fire, stirring constantly until it is smooth and creamy. If it be- gins to grain, put the pan in cold water and beat vigorously with a Dover egg-beater. Eeturn to the fire. When it coats the spoon, strain it into two cold cups and add ten drops of vanilla
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Cook this with the app: pantry check, scaling, and the assistant.