Float

Name: Float
Yield: 4 servings
Ingredients: one quart of sweet milk; a tiny lump of butter; the yolks of four eggs; the beaten whites of four eggs

From The national course in home economics, 1917

Serves 4

Fine if carefully made.

Presented as published in 1917. 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

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 223. The excerpt below is the record exactly as published.

FLOAT. Heat to the boiling point one quart of sweet milk, a tiny lump of but- ter and stir into it the yolks of four eggs. (Do not let boil or it will curdle.) As soon as it thickens pour out and stir in the beaten whites of four eggs

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