vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Floating Island

Name: Floating Island
Yield: 4 servings
Ingredients: One-half package gelatine; one pint of water; two cups of sugar; the whites of four eggs; the juice and rind of two lemons; a quart of milk; a small tablespoon of corn starch

From The new home cook book, 1896

Serves 4

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

584Calories

15 gProtein

119 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories584 kcal

Protein15 g

Carbohydrates119 g

Fiber1.4 g

Sugars113 g

Total Fat8.3 g

Saturated Fat4.6 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium105 mg

Potassium438 mg

Calcium319 mg

Iron0.4 mg

Magnesium35 mg

Phosphorus256 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2.3 mcg

Vitamin C27 mg

Vitamin A78 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.3 mg

Folate6.6 mcg

Choline47 mg

Caffeine0 mg

Water404 g

Estimated from matched ingredients across 4 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.

One-half package gelatine, one pint of water; soak twenty minutes ; add two cups of sugar, set it on the stove to come to a boil; when nearly cold, add the whites of four eggs beaten stiff, the juice and rind of two lemons, 236 THE HOME COOK BOOK. and pour into a mould ; turn over the form. Make a cus- tard of the yolks of four eggs, a quart of milk, and a small tablespoon of corn starch, sweetened to taste. FLOATING ISLAND

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