Recipe Manuscript

A Floating Island

Name: A Floating Island
Prep time: PTPT20M
Cook time: PTPT25M
Yield: 2
Cuisine: European
Ingredients: 2 medium apples (peeled, cored, and roasted, yielding approx. 60g pulp); 60g white sugar; 2 egg whites; 1 teaspoon fresh lemon juice; 250ml sweetened whipping cream (optional, for the floating effect)

1720

From the treasured pages of Cookbook of 1720

Unknown Author

Culinary Enlightenment (1700 - 1800)European Beginner Dessert

Original Recipe • 1720

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

A Floating Island

"Take 2 ounces of the pulp of roasted apples 2 ounces of white sugar, the white of 2 eggs a squees of lemon, wish alltogether for 2 hours, put it in a dish, or set it afloat in Sweet cream"

Note on the Original Text

The recipe is written in a concise, imperative style characteristic of early 18th-century cookery manuscripts. Instructions are minimalistic, with an expectation of prior knowledge about technique and quantities (for instance, 'squees of lemon' is left vague—interpreted today as a small squeeze, about a teaspoon). Spelling such as 'wish' instead of 'whisk', or 'squees' for 'squeeze', reflects early modern English orthography, which was not yet standardized. Recipes favored rhythm over precision, relying on cooks' intuition and experience.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of 1720 - Click to view recipe in book

Title

Cookbook of 1720 (1720)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1720

Publisher

Unknown

Background

Step back to the early 18th century and discover a delightful treasury of recipes and culinary secrets, where traditional flavors meet timeless technique—a feast for curious cooks and history lovers alike.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe hails from early 18th century England, an era when desserts were both theatrical and comforting. The Floating Island, or 'île flottante', was a popular showstopper, designed to impress at the dinner table with its ethereal texture and dramatic presentation — a snowy mound adrift on a sea of sweet cream. In 1720, sugar and eggs were precious commodities, and clever cooks used what was available (such as apples) to add both body and gentle tartness. This recipe reflects early English foodways, blending simple ingredients with elegant flair.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in the early 1700s, a cook would have used a hearth or oven for roasting the apples, a sturdy ceramic or wooden bowl for mixing, and a whisk made from twigs or bundled wire. The vigorous 'whisking for 2 hours' would have been a labor-intensive task, likely delegated to a kitchen assistant. The spooned mixture would be carefully set afloat in a shallow serving bowl filled with cold, thick cream. Porcelain or pewter serving dishes showcased the finished dessert, elevating its cloudlike appearance.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

25 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2 medium apples (peeled, cored, and roasted, yielding approx. 2 oz pulp)
2 oz white sugar
2 egg whites
1 teaspoon fresh lemon juice
1 cup sweetened whipping cream (optional, for the floating effect)

Instructions

To make this Floating Island, roast a couple of apples until they are very soft.
Scoop out 2 ounces of the warm apple pulp.
In a mixing bowl, combine the apple pulp with 2 ounces of white sugar, the whites of two eggs (room temperature), and a squeeze of fresh lemon juice (about 1 teaspoon).
Whisk the mixture energetically for about 10-15 minutes with an electric hand mixer (or up to 2 hours by hand, as originally directed!) until the mass is very light and fluffy, forming soft peaks.
Spoon the airy mixture onto a serving dish, and, for authenticity, let it 'float' gently on top of a pool of cold sweetened cream (about 1 cup whipping cream, lightly sweetened).
Serve immediately for best texture.

Estimated Calories

170 per serving

Cooking Estimates

Roast the apples for about 25 minutes until soft. While they cool, prepare and measure the other ingredients. Whisking the mixture with an electric mixer takes about 15 minutes. Total time includes roasting and mixing. Each serving is about 170 calories, based on dividing the whole dish into 2 portions.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.