vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Floating Island
From Cassell's dictionary of cookery, 1892
Serves 2
Time: one hour and a half to prepare.
Presented as published in 1892. 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
857Calories
17 gProtein
37 gCarbs
72 gFat
Full nutrition (34 nutrients)
Calories857 kcal
Protein17 g
Carbohydrates37 g
Fiber1.5 g
Sugars23 g
Total Fat72 g
Saturated Fat39 g
Monounsaturated Fat17 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol553 mg
Sodium187 mg
Potassium393 mg
Calcium181 mg
Iron2.2 mg
Magnesium27 mg
Phosphorus307 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C28 mg
Vitamin A163 mcg
Vitamin E1.2 mg
Vitamin K4.5 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate53 mcg
Choline297 mg
Caffeine0 mg
Water230 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 525. The excerpt below is the record exactly as published.
Floating Island, — Into three-quarters of a pint of cream put sugar to make it very sweet, and the juice and rind of a lemon grated. Beat it for ten minutes. Cut French rolls into thin slices, and lay them on a round dish on the top of the cream. On this put a layer of FLOATING ISLAND. apricot or currant jam, and some more slices of roll. Pile up on this, very high, a whip made of damson jam, and the whites of four eggs
Cook this with the app: pantry check, scaling, and the assistant.