Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Floating Island
From The Hotel St. Francis cook book, 1919
Serves 4
Serve very cold.
A modern interpretation · AI-generated from the original record
Ingredients
- whites of six eggs
- six ounces of powdered sugar
- the inside of a vanilla bean
- one quart of milk
- one-quarter pound of sugar
- yolks of two eggs
Method
Beat egg whites until stiff, add powdered sugar and vanilla.
Boil milk and sugar with the vanilla bean.
Form meringue into egg shapes and drop into boiling milk.
Let stand, then remove and cool.
Boil milk again, bind with egg yolks, strain, and cool.
Serve sauce with floating meringues on top.
Nutrition per serving
549Calories
20 gProtein
84 gCarbs
15 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 1. The excerpt below is the record exactly as published.
Floating island. Beat the whites of six eggs very stiff, add six ounces of powdered sugar and the inside of a vanilla bean. Mix well. Boil one quart of milk, one-quarter pound of sugar, and the remainder of the vanilla bean, in a wide vessel. Dip a tablespoon in hot water and form the beaten eggs, or meringue, into the shape and size of an egg, and drop into the boiling milk. Dip the spoon in hot water each time so the meringue will not stick. Take off the fire and let stand for a few minutes, turning the floating eggs several times. Then take out of the milk and dress on napkin to cool. Boil the milk again and bind with the yolks of two eggs
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