Frenchdessert
Floating Island
From The thorough good cook, 1895
Serves 1
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 221. The excerpt below is the record exactly as published.
Floating Island. First, make a nice custard and pour it into a trifle dish ; then, for the foundation of the " island," place a cir- cular layer of sponge cake (you can get the flat circular sponge cakes at any of Fuller's confectionery shops all ready) ; on the sponge cake place a layer of calves'-feet jelly ; next a layer of plum cake, and so on, alternate cake SWEETS. 419 and jelly, diminishing the circular slices in size pyramid- ically as they ascend ; cover with a good whipped cream ; then powder this trifle with pink cocoa-nut shreds ; and to give a sheen to the pyramid, throw on at the last moment — not the old-fashioned hundreds and thousands of my childhood, but some dozens of tiny little gold and silver globules
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