Apple Floating Island
304. 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; stir in one table spoonful of rose-water. Sweeten some cream or rich milk, and place the above mixture upon it in heaps.
This is a very nice dish.