Grandma Ruby's Peachy Floating Island Recipe

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Grandma Ruby's Peachy Floating Island Ingredients

2 cup milk
2 egg yolks
1 whole egg
1/8 tsp salt
1/4 cup beet or cane sugar
1/2 tsp vanilla
1/2 cup well-drained, diced peaches

A Recipe for
Grandma Ruby's Peachy Floating Island

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Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

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This is a recipe for Grandma Ruby's Peachy Floating Island from the recipe cookbook of Recipes-to-go (Dessert)

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This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them.
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This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke.
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Grandma Ruby's Peachy Floating Island

I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning.
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Grandma Ruby's Peachy Floating Island Directions

Notes: From Ruby Williams' file; newspaper clipping. Date: Monday,
August 14, 1939

Scald milk, beat other ingredients, except vanilla and peaches,
together and add milk gradually stirring constantly. Cook in top of
double boiler, stirring constantly, cooking just until mixture will
coat a spoon. Remove from heat, add vanilla and cool. When cold fold
in peaches. Place in serving dishes. Make very stiff merangue of two
egg whites and four T. beet or cane sugar. Drop by spoonfuls on top
of custard. Garnish with bit of peach jam.

Serves 4

Serves: 4

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