Century Dictionary and Cyclopedia
- n. In cookery, a dish made of cream or boiled custard, with white of egg beaten stiff and floating on the top, sometimes colored with jelly.
“Leave it to Nora, a floating-island nano-tech refuse processor who is home to a little girl and her grandpa.”
“Nor was that most wonderful object of domestic art called _trifle_ wanting, with its charming confusion of cream and cake and almonds and jam and jelly and wine and cinnamon and froth; nor yet the marvellous _floating-island_, -- name suggestive of all that is romantic in the imaginations of youthful palates.”
“Page 199 dinner, when there was ample time to make floating-island and even Charlotte Russe before that meal was served.”
“There was, as usual, a respectable company gathered at Croghan's that afternoon; and a floating-island and tea and a punch.”
“Then he saw a floating-island pudding, with the whites of eggs heaped up high and dotted with candied cherries, floating on the custard underneath.”
“And with that, she settled herself down on the floor, with all her little ruffles and flounces and billows of muslin heaping and curling themselves about her, till her pretty head and shoulders were like a new and charming sort of floating-island in the midst.”
“Nor was that most wonderful object of domestic art called trifle wanting, with its charming confusion of cream and cake and almonds and jam and jelly and wine and cinnamon and froth; nor yet the marvellous floating-island, -- name suggestive of all that is romantic in the imaginations of youthful palates.”
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