vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Floating Island
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for four or five persons.
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
436Calories
31 gProtein
19 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories436 kcal
Protein31 g
Carbohydrates19 g
Fiber0 g
Sugars18 g
Total Fat26 g
Saturated Fat11 g
Monounsaturated Fat8 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol602 mg
Sodium352 mg
Potassium763 mg
Calcium534 mg
Iron2.6 mg
Magnesium62 mg
Phosphorus667 mg
Zinc3.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.5 mcg
Vitamin C3 mg
Vitamin A357 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.5 mg
Folate72 mcg
Choline506 mg
Caffeine0 mg
Water443 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 828. The excerpt below is the record exactly as published.
Lemon Floating Island.— Take half a dozen fresh eggs, separate the whites and the j-olks ; beat the whites to a solid froth, sweeten them, and flavour with two or three drops of the essence of lemon. Beat the yolks, mix them with a pint and a half of milk, flavour strongly with lemon, and stir the custard over a gentle fire until it thickens, but it must not boil. When nearly cool, add verj' gradually a table-spoonful of lemon- juice
Cook this with the app: pantry check, scaling, and the assistant.