Floating Island
From Student's manual in household arts, 1915
Cocoanut or boiled rice may be added to the custard before adding the whites.
Presented as published in 1915. 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 Student's manual in household arts (1915) by Martha L. Metcalf, page 30. The excerpt below is the record exactly as published.
Floating Island. 2 C. scalded milk spk. salt 3 egg yolks i t. vanilla 4 T. granulated sugar 3 egg whites 3 T. powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.