vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Floating Island
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
592Calories
32 gProtein
55 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories592 kcal
Protein32 g
Carbohydrates55 g
Fiber0 g
Sugars55 g
Total Fat28 g
Saturated Fat13 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol523 mg
Sodium363 mg
Potassium904 mg
Calcium670 mg
Iron2.2 mg
Magnesium73 mg
Phosphorus740 mg
Zinc3.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D7.2 mcg
Vitamin C0 mg
Vitamin A356 mcg
Vitamin E1.6 mg
Vitamin K0.4 mcg
Vitamin B60.5 mg
Vitamin B123.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.6 mg
Folate59 mcg
Choline454 mg
Caffeine0 mg
Water525 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 47. The excerpt below is the record exactly as published.
Floating Island One quart milk, five eggs and five tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.