Floating Island
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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
4341Calories
22 gProtein
336 gCarbs
334 gFat
Full nutrition (33 nutrients)
Calories4341 kcal
Protein22 g
Carbohydrates336 g
Fiber9.6 g
Sugars211 g
Total Fat334 g
Saturated Fat191 g
Monounsaturated Fat69 g
Polyunsaturated Fat0.2 g
Cholesterol965 mg
Sodium318 mg
Potassium1401 mg
Calcium654 mg
Iron2 mg
Magnesium96 mg
Phosphorus590 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C110 mg
Vitamin A2 mcg
Vitamin E0.3 mg
Vitamin K24 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate30 mcg
Choline52 mg
Caffeine0 mg
Water842 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 85. The excerpt below is the record exactly as published.
FLOATING ISLAND. Take a quart of rich cream,anddmdeitin half. Sweeten one pint of it with loaf sugar, and stir it into sufficient cur- rant jelly, to color it of a fine pink. Fat it into a glass bowl, and place in the centre a pile of sliced almond sponge cake, or lady cake; every slice spread thickly with raspberry jam or marmalade, and laid evenly one on another. Have ready the other pint of cream, flavored with the juice of two lemons
Cook this with the app: pantry check, scaling, and the assistant.