Floating Island
From The Common sense recipe book, 1898
Presented as published in 1898. 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
885Calories
51 gProtein
67 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories885 kcal
Protein51 g
Carbohydrates67 g
Fiber0.2 g
Sugars47 g
Total Fat45 g
Saturated Fat23 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol675 mg
Sodium585 mg
Potassium1670 mg
Calcium1283 mg
Iron2.7 mg
Magnesium135 mg
Phosphorus1284 mg
Zinc6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A552 mcg
Vitamin E2.1 mg
Vitamin K0.5 mcg
Vitamin B60.8 mg
Vitamin B126.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2 mg
Niacin (B3)1.1 mg
Folate71 mcg
Choline615 mg
Caffeine0 mg
Water975 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 71. The excerpt below is the record exactly as published.
FLOATING ISLAND Put a quart of milk over to boil, sugar, salt, and flavoring to taste; separate three eggs; beat the whites to a stiff froth; drop them in the boiling water from a tablespoon, letting them re- main half a second; then take two tablespoonfuls and one-half of cornstarch
Cook this with the app: pantry check, scaling, and the assistant.