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Floating Island

Name: Floating Island
Yield: 6 servings
Ingredients: One tumbler of currant jelly; one pint of powdered sugar; five eggs

From The new home cook book, 1896

Serves 6

Presented as published in 1896. 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

242Calories

5 gProtein

47 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories242 kcal

Protein5.3 g

Carbohydrates47 g

Fiber0 g

Sugars45 g

Total Fat4 g

Saturated Fat1.3 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol155 mg

Sodium61 mg

Potassium61 mg

Calcium24 mg

Iron0.8 mg

Magnesium5.3 mg

Phosphorus83 mg

Zinc0.5 mg

Copper0 mg

Manganese0 mg

Vitamin D0.8 mcg

Vitamin C0 mg

Vitamin A67 mcg

Vitamin E0.4 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate20 mcg

Choline123 mg

Caffeine0 mg

Water33 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new home cook book (1896), page 95. The excerpt below is the record exactly as published.

FLOATING ISLAND. From "In the Kitchen"— Mrs. E. S. Miller. One tumbler of currant jelly, one pint of powdered sugar, five eggs

Cook this with the app: pantry check, scaling, and the assistant.