Frenchdessert
Floating Island
From Cookery for beginners, 1884
It is a prettier dish when the bright red specks just dot the snowy mass.
Presented as published in 1884. 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 Cookery for beginners (1884) by Marion Harland, page 25. The excerpt below is the record exactly as published.
Floating Island. Fill a glass bowl almost to the top with cold boiled custard and cover with a mMngue made as in last receipt
Cook this with the app: pantry check, scaling, and the assistant.