Floating Island without Wine

Name: Floating Island without Wine
Ingredients: the whites of five eggs; a pint of cream; a teaspoonful of extract; a pint of sweet milk; yolks of two eggs; half a cup of white sugar

From La cuisine creole, 1885

Substitute custard for cream if needed.

Presented as published in 1885. 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

2800Calories

70 gProtein

144 gCarbs

216 gFat

Full nutrition (34 nutrients)

Calories2800 kcal

Protein70 g

Carbohydrates144 g

Fiber0 g

Sugars126 g

Total Fat216 g

Saturated Fat116 g

Monounsaturated Fat51 g

Polyunsaturated Fat7.2 g

Omega-30.2 g

Cholesterol1843 mg

Sodium780 mg

Potassium1677 mg

Calcium1084 mg

Iron6.2 mg

Magnesium129 mg

Phosphorus1453 mg

Zinc7.6 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D12 mcg

Vitamin C0 mg

Vitamin A716 mcg

Vitamin E3.9 mg

Vitamin K12 mcg

Vitamin B61 mg

Vitamin B125.7 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2.3 mg

Niacin (B3)1.1 mg

Folate165 mcg

Choline1116 mg

Caffeine0 mg

Water971 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 74. The excerpt below is the record exactly as published.

FLOATING ISLAND^ WITHOUT WINE. Beat the whites of five eggs with a little currant jelly until they are quite thick. Sweeten a pint of cream, add a teaspoonf ul of extract, pour it in the bowl, and then drop your whites of eggs and jelly by si)oonfuls on the cream. If you can not procure cream, you may make a substitute of a custard, made of a pint of sweet milk, yolks of two eggs, and half a cup of white sugar

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