Strawberry Floating Island

Ingredients

• a quart of milk
• the yolks of four eggs
• a cupful of sugar
• three tablespoonfuls of powdered sugar
• a pint of crushed strawberries

Method

1. 1

   Make a custard with milk, egg yolks, and sugar, cooking until smooth.

2. 2

   Cool and flavor with lemon juice.

3. 3

   Beat egg whites with powdered sugar until stiff, then whip in sweetened strawberry juice.

4. 4

   Serve custard cold with meringue on top.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 202. The excerpt below is the record exactly as published.

Strawberry Floating Island FRUITS Strawberry Sponge Strawberry Floating Island. — Make a custard of a quart of milk, the yolks of four eggs, and a cupful of sugar. Cook until smooth, and when it is cool flavor it with lemon- juice. Beat the whites of the eggs stiff with three table - spoonfuls of powdered sugar, and into this whip the sweetened juice from a pint of crushed strawberries. Serve the cus- tard when ice-cold in a glass dish with spoonfuls of the strawberry meringue floating on top. The me- ringue should not be made until just before it is to be eaten. Strawberry Glaces. — Take a sponge cake two or three days old, and cut it into squares, rounds, and diamonds. Boil I lb. of sugar with a pint of water to a clear syrup. Boil and skim this, and keep trying whether it is done enough by drop- ping a small portion of it at a time into a basin of cold water placed by the side of the stove for the purpose. If the sugar snaps when dropped into the water, and then remains hard, it is ready for the strawberry-juice, which should be added. Take the syrup from the fire, let it cool, and beat it with a wooden spoon till it is quite smooth. Stick the pieces of sponge biscuit one by one on the point of a skewer, dip them into the icing, and place them on a sieve to drain. When all are done, put them in a cool oven for a minute or two to dry. Let them cool and they will be ready for use. Strawberries in Jelly. — Half a cupful of gelatine, one and one-half cupfuls of sugar, one lemon, one cupful of cold water, two cupfuls of boiling water, one pint of capped strawberries. Make a lemon-jelly, and when it begins to form, arrange the berries in regular order in the bottom of a mould wet with cold water. Pour the jelly in upon them, and put all on the ice until the jelly is cold and hard. Turn out on a plat- ter and garnish with whipped cream. Strawberry Meringue. — Cover the bottom of a baking-dish with slices of stale cake dipped in milk. Stem a quart of strawberries and put over ; sprinkle freely with sugar and set in the stove until a syrup is formed. Take out and spread with meringue made of the beaten whites of three eggs and three table-spoonfuls of powdered suga

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