Frenchdessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Floating Island
From Cooking for profit, 1886
Serves 8
Costs one cent a dish.
Presented as published in 1886. 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
293Calories
14 gProtein
31 gCarbs
13 gFat
Full nutrition (31 nutrients)
Calories293 kcal
Protein14 g
Carbohydrates31 g
Fiber0 g
Sugars31 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.2 g
Cholesterol237 mg
Sodium172 mg
Potassium417 mg
Calcium302 mg
Iron1 mg
Magnesium31 mg
Phosphorus319 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A138 mcg
Vitamin E0.6 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate28 mcg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 282. The excerpt below is the record exactly as published.
Floating Island. It is a piece of cake floating in a bowl of boiled custard; the cake should be spread with fruit jelly and have a pile of whipped cream on top. Sponge cake and the varieties made out of the same mixture are the best to use. Several other trifles besides are called Floating Islands. Make two quarts of boiled custard
Cook this with the app: pantry check, scaling, and the assistant.