Floating Island
From The national course in home economics, 1917
Serves 2
Recipe attributed to Mrs. M. C. Mills.
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 210. The excerpt below is the record exactly as published.
FLOATING ISLAND. Beat the whites and yolks of three eggs separately. Add to the whites two tablespoonfuls of sugar and beat to a stiff froth. Flavor this. Take one quart of milk and let it come to a boil. Then drop in enough of the beaten whites to make it the size of an ^gg. Be careful not to put too much in at a time. When done skim them out and lay them on a platter. Add to the boiling milk the beaten yolks and one tablespoonful of corn-starch
Cook this with the app: pantry check, scaling, and the assistant.