The Flooting Island, a pretty Dish for the Middle of a Table at a second Course, or for Supper

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Take a Soop Dish according to the Size and Quantity you would make; but a pretty deep Glass Dish is best, and set it on a China Dish, first: take a Quart of the thickest Cream you can get, make it pretty sweet with fine Sugar, pour in a Gill of Sack, grate the yellow Rind of a Lemon in, and mill the Cream till it is all of a thick Froth, then as carefully as you can, pour the thin from the Froth into a Dish; take a French Role, or as many as you want, cut it as thin as you can, lay a Layer of that as light as possible on the Cream, then a Layer of Currant-jelly, then a very thin Layer of Role, and then Hartshorn-jelly, then French Role, and over that whip your Froth which you saved off the Cream very well milled up, and lay at Top as high as you can heap it; and as for the Rim of the Dish set it round with Fruit or Sweetmeats according to your Fancy, this looks very pretty in the middle of a Table with Candles round it, and you may make it of as many different Colours as you fancy, and according to what Jellies and Giams, or Sweet-meats you have; or at the Bottom of your Dish you may put the thickest Cream you can get; but that is as you fancy.