vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Floating Island
From Delicacies, 1929
Serves 4
Serves four.
Presented as published in 1929. 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
182Calories
7 gProtein
19 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories182 kcal
Protein7.3 g
Carbohydrates19 g
Fiber0 g
Sugars18 g
Total Fat8.5 g
Saturated Fat4.3 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol114 mg
Sodium83 mg
Potassium224 mg
Calcium168 mg
Iron0.4 mg
Magnesium18 mg
Phosphorus176 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline95 mg
Caffeine0 mg
Water130 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 58. The excerpt below is the record exactly as published.
Floating Island 1 pint milk ]4 cup sugar 2 eggs Vanilla 1 heaping tsp. cornstarch \d(\ beaten eggs to milk, also cornstarch and sugar. Cook in double boiler until fairly thick. Cool, then add vanilla and a little cream
Cook this with the app: pantry check, scaling, and the assistant.