vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Floating Island (lie Hot tante)
From The Swedish, French, American cook book, 1918
Serves 1
Serve hot or cold.
Presented as published in 1918. 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
621Calories
31 gProtein
65 gCarbs
21 gFat
Full nutrition (35 nutrients)
Calories621 kcal
Protein31 g
Carbohydrates65 g
Fiber0.1 g
Sugars56 g
Total Fat21 g
Saturated Fat9.9 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol416 mg
Sodium283 mg
Potassium695 mg
Calcium507 mg
Iron1.8 mg
Magnesium56 mg
Phosphorus569 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.5 mcg
Vitamin C0 mg
Vitamin A277 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.5 mg
Folate47 mcg
Choline359 mg
Caffeine0 mg
Alcohol4.6 g
Water463 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 545. The excerpt below is the record exactly as published.
oating Island ( lie Hot t ante) Put one and a half cups milk on stove. While it is coming to a boil, stir the yolks of two or three eggs (with one tablespoon sugar to each egg) to a souffle, then add an even tablespoon corn¬ starch; mix well, thicken the milk, add a little pinch of salt, flavor with a tablespoon brandy. Pour up in a dish (glass or silver). Beat the whites of two eggs, add two tablespoons sugar to the meringue, flavor with a few drops of vanilla
Cook this with the app: pantry check, scaling, and the assistant.