vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Floating Island
From Vegetarian Cook Book, 1904
Serves 4
The custard should be about the same consistency as cream sauce. Do not allow it to cook too long, or it may curdle.
Presented as published in 1904. 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
554Calories
16 gProtein
94 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories554 kcal
Protein16 g
Carbohydrates94 g
Fiber0.1 g
Sugars92 g
Total Fat14 g
Saturated Fat6.5 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol262 mg
Sodium185 mg
Potassium461 mg
Calcium337 mg
Iron1.2 mg
Magnesium37 mg
Phosphorus372 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.6 mcg
Vitamin C0.9 mg
Vitamin A178 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate30 mcg
Choline228 mg
Caffeine0 mg
Water265 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 47. The excerpt below is the record exactly as published.
FLOATING ISLAND Milk, 1 quart. Sugar, l^ cup. Eggs, 5. Jelly, 2 tablespoons. Flavor to suit.
Cook this with the app: pantry check, scaling, and the assistant.