Floating Island

Ingredients

• one quart of milk
• yolks of five eggs
• one tablespoon of cornstarch
• sugar
• vanilla

Method

1. 1

   Heat milk in a double boiler to a boil.

2. 2

   Add yolks, cornstarch, and sugar.

3. 3

   When cold, fold in beaten egg whites mixed with pulverized sugar.

4. 4

   Drop by tablespoonfuls on top of custard and brown lightly in the oven.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 158. The excerpt below is the record exactly as published.

ne tablespoon of corn-starch mixed well with a little cold milk. Remove from fire, add sugar and vanilla to taste. Serve over the snow pudding. TAPIOCA CREAM. Mrs. Tryon, Batavia, N. Y. Soak over night two heaping tablespoons of tapioca, in the morning drain off the water, beat the yolks of DESSERTS. . 371 two eggs with one-half cup sugar, little nutmeg and the tapioca. Stir all in one quart of boiling milk^ boil ten minutes, beat the whites of the eggs to a stiflf froth with a little sugar, flavor with vanilla and stir into the custard. Brown in the oven. SNOW BALLS. Miss Potter, Portchester, N. Y. Yolks of three eggs, beaten a little, and one cupful of granulated sugar, and beat until very light; then beat in three tablespoonfuls of cold water, grated rind of one lemon, two tablespoonfuls of lemon juice, and one small cup of flour, mixed with one and a half teaspoonfuls of baking powder; add whites of eggs, beaten to a stiff froth; mix lightly and pour into buttered cups and steam three-quarters of an hour. Sauce. Cream one- quarter of a cup of butter with one cupful of sugar ; add one-half cup of cream, one teaspoonful of lemon juice, and cook over hot water till creamy. PEAR DESSERT. Mrs, T. K, Egbert, New York. Steamed rice is surrounded with halved pears cooked in syrup, flavored with lemon juice and ginger. Pecan nuts are placed in each pear where the core has been re- moved, and the syrup turned over the rice. Served either hot or cold, this makes a delicious dessert. BAKED CUSTARD. Mrs. F, D, Gray. One quart of milk, four eggs, pinch of salt. Sweeten with sugar. Bake in cups, or pudding dish. 372 KIRMESS COOK BOOK. FLOATING ISLAND. Mrs. E. F. C. Young. One quart of milk, yolks of five eggs, one tablespoon- ful of cornstarch, blended with milk (use more oom- starch, if not proper consistency), sweeten to taste. Flavor with vanilla. Put milk on stove in double boiler ; bring it to a boil; add yolks of eggs, then cornstarch, then sugar

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