Floating Islands

Ingredients

• one pint and a half of sweet milk
• three eggs
• one table-spoonful of corn starch
• flavor with vanilla

Method

1. 1

   Cook the same as for plain boiled custard, omitting the whites of the eggs, and adding corn starch dissolved in cold milk.

2. 2

   Beat the whites of the eggs to a stiff frothy and drop into boiling water.

As published

This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 29. The excerpt below is the record exactly as published.

Floating Islands. — Cook the same as for plain boiled custard, omitting the whites of the eggs, and adding a table-spoonful of com starch ; stir the corn starch into the cold milk to dissolve it. Beat the whites of the eggs to a 02 HOUSEHOLD HINTS, stiff frothy and drop from a large spoon into a colander which you have placed over a pan of boiling water. Sweet Cream, — Take perfectly sweet cream, whip it to a stiff froth, sweeten and flavor to taste ; serve in wine-glasses with cake. Spanish Cream. — Put one half of a box of gelatine to Eoak in a goblet of cold water. Put one pint and a half of sweet milk on the stove. When it comes to the boiling point pour in the gelatine, stirring it all the time till it is entirely dissolved. Beat the yolks of three eggs and one cupful of sugar, pour slowly into the milk, and let it scald until it begins to curdle. Then add the whites of three eggs beaten to a stiff froth, put in as quickly as pos- sible and pour into the mold immediately. Flavor with vanilla

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