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New England cookbook, 1825-1870
Page 128
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Floating Island mix a pint and a half of sweet thick cream with a gill of wine the juice of half a lemon and [teaspoonful?] of essence of lemon or rosewater Sweeten the whole with powered loaf sugar turn it into a deep dish Beat the whites of 4 eggs to a froth stir in 1/2 a pound of any dark coloured preserves you may happen to have Beat the whole to a strong froth then turn into the center of the cream. [Ice?] Currents Take large bunches of ripe currents wash and drain them dry then dip them into the whites of eggs previously beaten to a stiff froth lay them on a [surface?] at such a distance from each other as not to touch sift [doubled?] refined sugar over them thick and set them in a warm place to dry. Goshen October 1853
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Floating Island mix a pint and a half of sweet thick cream with a gill of wine the juice of half a lemon and [teaspoonful?] of essence of lemon or rosewater Sweeten the whole with powered loaf sugar turn it into a deep dish Beat the whites of 4 eggs to a froth stir in 1/2 a pound of any dark coloured preserves you may happen to have Beat the whole to a strong froth then turn into the center of the cream. [Ice?] Currents Take large bunches of ripe currents wash and drain them dry then dip them into the whites of eggs previously beaten to a stiff froth lay them on a [surface?] at such a distance from each other as not to touch sift [doubled?] refined sugar over them thick and set them in a warm place to dry. Goshen October 1853
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