Frenchdessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Floating Islands
From Original White House Cookbook, 1887
Serves 4
Can be garnished with jelly for presentation.
Presented as published in 1887. 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
296Calories
16 gProtein
27 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories296 kcal
Protein16 g
Carbohydrates27 g
Fiber0 g
Sugars28 g
Total Fat14 g
Saturated Fat6.5 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol262 mg
Sodium182 mg
Potassium452 mg
Calcium335 mg
Iron1.1 mg
Magnesium37 mg
Phosphorus370 mg
Zinc1.8 mg
Copper0 mg
Manganese0 mg
Vitamin D3.6 mcg
Vitamin C0 mg
Vitamin A178 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate29 mcg
Choline227 mg
Caffeine0 mg
Water262 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 229. The excerpt below is the record exactly as published.
FLOATING ISLANDS. Beat the yolks of five eggs and the whites of two very light, sweeten with five tablespoonfuls of sugar and flavor to taste ; stir them into a quart of scalded milk
Cook this with the app: pantry check, scaling, and the assistant.