{"id":4252,"slug":"floating-island","title":"Floating island","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["whites of six eggs","six ounces of powdered sugar","inside of a vanilla bean","one quart of milk","one-quarter pound of sugar","remainder of the vanilla bean","yolks of two eggs"],"ingredients_norm":["egg white","powdered sugar","inside of vanilla bean","milk","sugar","remainder of the vanilla bean","egg yolk"],"steps":["Beat the whites of six eggs very stiff.","Add six ounces of powdered sugar and the inside of a vanilla bean. Mix well.","Boil one quart of milk, one-quarter pound of sugar, and the remainder of the vanilla bean, in a wide vessel.","Dip a tablespoon in hot water and form the beaten eggs, or meringue, into the shape and size of an egg, and drop into the boiling milk.","Dip the spoon in hot water each time so the meringue will not stick.","Take off the fire and let stand for a few minutes, turning the floating eggs several times.","Then take out of the milk and dress on napkin to cool.","Boil the milk again and bind with the yolks of two eggs, strain and cool.","Put the sauce in a bowl, or deep dish, and float the \"islands\" on top.","Serve very cold."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w0:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"85ab4b499cc654cf7223e65eed30f9c6f55ff28521b6ff872379693acf10c0e3","created_at":"2026-08-02T16:34:18Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/floating-island"}