Floating Island

Ingredients

• one pint milk
• yolk of three eggs
• whites of three eggs
• two tablespoonfuls sugar
• one teaspoonful powdered sugar
• vanilla

Method

1. 1

   Scald the milk.

2. 2

   Beat yolks with salt and sugar.

3. 3

   Beat whites until stiff, add powdered sugar, drop spoonfuls on scalded milk, cook until firm, lift out.

4. 4

   Pour scalded milk on yolks, stir in double boiler until thick, pour into dish, add flavoring, top with whites, serve cold.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 55. The excerpt below is the record exactly as published.

Floating Island. — Scald one pint milk. Separate three eggs. Add salt and two tablespoonfuls sugar to the yolk and beat. Beat the whites until very stiff, add one teaspoonful powdered sugar to them, beat slightly, and drop spoonfuls of the stiff whites on top of the scalded milk. Let them cook two or three minutes, until firm, lift out on a plate, and pour the scalded milk on the beaten yolks. Put this mixture into a double boiler, and stir until it thick- ens. Pour it into a china or glass dish. When nearly cool, stir in the flavoring, put the whites on the top, and serve cold, as a pudding. A pretty way to serve it is to put specks of jelly on the tops of the whites. To make cocoanut or chocolate custard, cook two tablespoonfuls cocoanut or one- half tablespoonful melted chocolate in the scalded milk. Tapioca Custard. — Soak three heaping teaspoonfuls of tapioca over night. Place over fire one quart milk, let come to a boil, then stir in tapioca, pinch of salt ; one cup sugar and beaten yolks of three eggs. Stir quickly and place in dish. Place on top the whites of three eggs well beaten . Set on ice. Small Custard. — Beat one q%%, one heaping teaspoonful sugar ; one-half pint milk. Put in cup, set in vessel of boiling water and bake. THE MODEL COOK BOOK 45 Baked Custard. — Four well-beaten eggs, one-half cup of sugar, .one and one- half pints milk ; flavor with nutmeg. Bake from three-quarters of an hour to an hour, according to temperature of oven. If baked too long it will be watery. As soon as it solid clear through it is done. Set baking- dish in a pan of water while baking. Peach Cream. — ^To one quart of ripe peaches, peeled and rubbed through sieve, add whites of two eggs, one cup granulated sugar. Beat together until a stiff cream is formed. Serve cold. Banana Cream. — After peeling the bananas, mash fine with a spoon, then allow equal parts of bananas and sweet cream. To one quart of the mixture add one-fourth pound sugar. Beat all together until the cream is light. Spanish Cream. — Scald three cups milk with one-quarter box gelatine, add one- half cup sugar, and pour on yolks of three eggs slightly beaten. Cook until thick, stirring constantly ; remove from heat, add salt, one teaspoonful vanilla

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