Apple Floating Island
Stew in a sauce-pan, with very little water, eight or nine fine apples; when they are soft, pass them through a sieve, and season them with nutmeg and pulverized sugar to the taste.
Whisk to a froth the whites of four or five eggs, mix them gradually with the apples.
Sweeten some cream or rich milk, and place the above mixture upon it in heaps.
This is a very nice dish.