Floating Island

Ingredients

• three even cupfuls of milk
• one-fourth teaspoonful salt
• the yolks of three eggs
• one-half cupful sugar
• one-half teaspoonful vanilla
• two tablespoonfuls of powdered sugar
• a half-teaspoonful of currant jelly

Method

1. 1

   Heat milk and salt in a double kettle.

2. 2

   Beat yolks, add sugar and vanilla, then pour in hot milk while stirring.

3. 3

   Return to double boiler and stir until thick.

4. 4

   Cool.

5. 5

   Beat egg whites until stiff, sweeten with powdered sugar, and drop spoonfuls into boiling water until puffed.

6. 6

   Pour custard into a glass dish, place meringue on top, and garnish with currant jelly.

Nutrition per serving

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 28. The excerpt below is the record exactly as published.

FLOATING ISLAND Floating island isl a nice dessert, easily made by any child, with reasonable care. For six persons, have her take three even cupfuls of milk and one- fourth teaspoonful salt, and put on to heat in a double kettle. Then beat up the yolks of three eggs, add one-half cupful sugar, one-half tea- spoonful vanilla, and pour in them slowly the hot milk, stirring all the time. Return to the double boiler and continue to stir until it thickens and 95 COOKERY FOR LITTLE GIRLS gets creamy, coating the spoon. Do not allow to boil, or it will curdle. Cover and set aside to cool. Next the whites should be beaten up very stiff, and sweetened with two tablespoon fuls of pow- dered sugar. Have a pan filled with boiling hot water — but not bubbling — and into this drop the whites in heaping big spoonfuls. After standing a few; moments they will puff up very light. While they are cooking, pour the custard in a glass dish, then lift the whites with a skimmer, allow to drain and dot them over the top. Made in this way, the meringue tastes much better than when served un- cooked. A half-teaspoonful of currant jelly

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