Lemon Floating Island
From Harper's cook book encyclopædia, 1902
Serves 6
Garnish with red-currant jelly or colored froth.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 106. The excerpt below is the record exactly as published.
Lemon Floating Island. — Take half a dozen fresh eggs, separate the whites and the yolks ; beat the whites to a solid froth, sweeten them, and fla- vor with two or three drops of the es- sence of lemon. Beat the yolks, mix them with a pint and a half of milk, flavor with lemon, and stir the custard over a gentle fire until it thickens, but it must not boil. When nearly cool, add very gradually a table-spoonful of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.