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Recipe from 1840:
Source: Directions for Cookery, in its Various Branches by Eliza Leslie
Modern recipe:
Floating islands on BBC Good Foods
Julia Child’s Floating Islands Recipe
It's interesting how it evolves from a cake with jelly and jam to a light dessert consisting of meringue floating on crème anglaise
Take a quart of rich cream, and divide it in half.
Sweeten one pint of it with loaf-sugar, and stir into it sufficient currant jelly to colour it of a fine pink.
Put it into a glass bowl, and place in the centre a pile of sliced almond-sponge cake, or of lady cake; every slice spread thickly with raspberry jam or marmalade, and laid evenly one on another.
Have ready the other pint of cream, flavoured with a few drops of oil of lemon, and beaten with rods to a stiff froth. Heap it all over the pile of cake, so as entirely to cover it.
Source: Directions for Cookery, in its Various Branches by Eliza Leslie
Modern recipe:
Floating islands on BBC Good Foods
Julia Child’s Floating Islands Recipe
It's interesting how it evolves from a cake with jelly and jam to a light dessert consisting of meringue floating on crème anglaise
